Ingredients
Stuffing:
1 small diced red onion
2 diced cloves of garlic
1 tbsp butter
400 g sausage meat (used honey garlic)
1/4 cup bread crumbs
1 tsp sage
salt & pepper to taste
Loin
1 5lb pork loin
@ 14 slices bacon
shaved parmesan cheese
thinly sliced mozzarella cheese

Directions
Stuffing: Finley dice the onion and garlic, add butter. Over medium high heat for a few minutes, until fragrant. Prepare the sausage filling (remove the sausage casing) place sausage meat in pan with onions and garlic. Break into smaller pieces with spatula. Cook until meat is browned from all sides, take approximately 8 – 10 minutes. Drain and set aside in mixing bowl. Add the sage & bread crumbs, plus salt and pepper to taste.
Set aside and preheat oven 375ºC
Prepare the Loin: Cut the Loin lengthwise almost all the way through leaving about 1/2” so you can open like a three sided book. Evenly pound the meat with a meat tenderizer. When done set aside.
Prepare the Bacon Weave. Lay 7 thin stripes of bacon on a chopping board or cookie sheet. Then lay the remaining half of the bacon strips and weave them.
Stuffing the Loin: Take the open pounded loin and spread out stuffing evenly across whole loin. Add both the thinly sliced Mozzarella and shaved Parmesan cheese. Roll the loin together, a skewer to hold together. Then take entire loin and set on top of bacon weave, wrap around and secure with a skewer. Place the tenderloin in a baking pan, seam side down.
Bake for @ 1.5 hrs or until your meat thermometer reads 145-155 °F depending on how well done you like it to be. If the bacon is not crisped up enough, place under a broiler (or BBQ) for a few minutes. Remove from heat and let rest for 15 minutes before slicing.

Recipe adapted and prepared by Kelly Brandly