Pork loin roll with herbs and bacon

Rouleau de longe de porc aux fines herbes et bacon

Are you looking for a delicious and comforting dish to entertain your loved ones during the holiday season? Chef Christian has concocted the perfect recipe for you!

Discover his delicious recipe for pork loin roll with bacon and fine herbs, easy to prepare and ideal for large entertaining!

Also on the menu, an aperitif board to make people jealous and (almost) veggie cocktail sausages!

Bon appetit and Happy Holidays!

Thank you to our partners:
Colectivo Café, Bakery and Smoked Products

Pork loin roll with herbs and bacon from Chef Christian

A simple, tasty (and naughty!) recipe to entertain your guests in style during the holiday season!
COOKING TIME 1 hour  28 minutes 


  • Boneless and defatted pork loin of 1kg ( ± 250 g/person, if big eaters 300 g/person)
  • 500 g sliced ​​bacon enough to cover the surface of the loin
  • A blend of fresh spices, quantities are approximate and according to taste preferences for proportions Ex: Basil: 10-15 leaves, Oregano: 10 sprigs with leaves, Thyme: 15 sprigs with leaves, Chives: 10 sprigs roughly chopped, Italian or curly parsley: 10 sprigs with leaves, Rosemary: 10 sprigs with leaves
  • Zest of 1 lemon
  • 3 cloves of garlic
  • 3 cu. tablespoon of olive oil or more depending on the quantity of herbs
  • Salt and pepper from the mill
  • ¼ cup of butter



  1. Start by preparing the pork loin by cutting it into a wallet. Be careful not to cut it completely.
  2. Spread the loin in a wallet on a board. Cover with parchment paper to flatten with a flat meat hammer (not a tenderizer) to obtain an even surface.
  3. In a small hand-held food processor, add the olive oil, herbs, garlic and zest, then season with salt and pepper.
  4. Mix in a food processor to obtain a uniform dough that is not too thin.
  5. Cover the flattened pork loin with the herb mixture.
  6. Then cover the surface with slices of bacon.
  7. Roll the loin and bacon into a large roll and tie to keep everything tied together.
  8. Cover with plastic wrap and leave to marinate in the fridge for a minimum of 4 hours, but ideally overnight or longer.


  1. Preheat oven to 350°F.
  2. In a large skillet or roasting pan, brown the pork loin roll on all sides with a generous amount of butter.
  3. Place the roll in the oven.
  4. While cooking, turn the loin on all sides to obtain even cooking.
  5. Use a meat thermometer to remove the meat from the oven when it reaches about 135°F in the center. Place under foil for 15-20 minutes. The internal temperature should not exceed 145°F for serving pink pork. It will be more tender and tasty.
  6. Keep the cooking juice, you can add it to the sauce of your taste: Demi-glace, Poivrade or a mix of the two!
  7. Can be served with seasoned mashed or baby potatoes and vegetables of your choice.
  8. Enjoy with a good red wine from Quebec!

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