Pork loin and pork chops are some of the most commonly sought recipes on the internet. Pork loin (a long stretch of muscle coming from the back, spanning the spine of a pig) is a relatively inexpensive cut of meat, but tends to be quite dry. It has no fat marbled through it, only having a fairly thin layer of fat on the outside. This is why pork chops are often thin, or served with heavy sauces. It's also why brines are a big part of pork loins. It really helps to add some moisture. Another method to combat this dryness is a technique known as "larding", which is literally injecting the pork with long thin strips of fat, which will melt into the roast as it cooks.

What I've done is add sausage to the center and wrapped it in bacon, infusing the center with extra fat from the sausage and wrapping it in a nice fatty wrapper! Not only is it stunning to look at, but it's also incredibly moist throughout. The idea can be used in a wide variety of ways. Different sausages can be used, which imparts different flavors. Some butchers do really exotic blends, with fruits and thai spices, or more simple and common blends like a hot Italian. Let the filling and flavors guide your sides and make a simple idea versatile enough to create a wide spread of options!

If you don't want the smoky bacon, you can always use pancetta, or even ask your butcher if they can find you some "caul fat". Ask him or her about it for a strange little chat!

My greatest fear about a recipe like this is that it looks complicated and won't be attempted. It's VERY easy to do, it doesn't need to be perfect and the end result is well worth the effort to try. At its core, it's just a big butterflied piece of pork, with sausage spread on it, it's then rolled and wrapped in bacon. Roast.

Video Note: Click here to watch a video showing how to butterfly a pork loin. Notice how quickly and easily he does it? Even if it's not perfect, the mistakes will be well hidden in the layers of pork, sausage and bacon. Seriously. Give this one a shot!