Pork loin roll with herbs and bacon from Chef Christian

Rouleau de longe de porc aux herbes et bacon de Chef Christian


  • Boneless and defatted pork loin of 1kg ± 250 g/person, if heavy 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



  • Start by preparing the pork loin by cutting it into a wallet. Be careful not to cut it completely.
  • 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.
  • In a small hand-held food processor, add the olive oil, herbs, garlic and zest, then season with salt and pepper.
  • Mix in a food processor to obtain a uniform dough that is not too thin.
  • Cover the flattened pork loin with the herb mixture.
  • Then cover the surface with slices of bacon.
  • Roll the loin and bacon into a large roll and tie to keep everything tied together.
  • Cover with plastic wrap and leave to marinate in the fridge for at least 4 hours, but ideally overnight or longer.


    • Preheat oven to 350°F.
    • In a large skillet or roasting pan, brown the pork loin roll on all sides with a generous amount of butter.
    • Place the roll in the oven.
    • While cooking, turn the loin on all sides to obtain even cooking.
    • 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.
    • Keep the cooking juice, you can add it to the sauce of your taste: Demi-glace, Poivrade or a mix of the two!
    • Can be served with seasoned mashed or baby potatoes and vegetables of your choice.
    • Enjoy with a good red wine from Quebec!

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