Have your butcher trim a 4+pound, 6-7 ribs, center-cut, bone-in pork loin.
Cut deep, wide pockets into the meat… one pocket between each rib.
Remove your air-chilled pork loin from the fridge about a half hour before cooking.
Preheat oven to 400 degrees.
Make the Stuffing…
In a medium bowl, mix together…
1 cup toasted breadcrumbs, see recipe below
½ cup flat leaf parsley, chopped finely
1 cup bacon, half cooked and chopped coarsely
Maldon Sea Salt Flakes and freshly ground white peppercorns to taste
Just before roasting, fill the pockets with the stuffing. Then rub the top of the pork loin with Maldon Sea Salt Flakes, freshly ground peppercorns and extra virgin olive oil. Press the remainder of the stuffing onto the top.
To Roast…
Place the pork on a rack in a large, heavy roasting pan. Cover the meat loosely with aluminum foil, place in the oven and roast until your meat thermometer reads 150 degrees F… about 1 1/2 hours.
Remove the foil and continue to roast for another 1/2 hour or so or until your thermometer reaches 160 degrees F for medium doneness and the top is crisp and brown.
Transfer the roast to a large carving board, cover loosely with foil and let rest for 10 minutes.
To Serve…
Slice the roast into portions, cutting down against the ribs.
Arrange the slices, each with a rib and stuffing, on a warm serving platter and anoint with lemon juice.
Season with Maldon Sea Salt Flakes and freshly ground peppercorns.
Garnish with chopped Italian flat leaf parsley.
For smaller portions… cut the meat and stuffing away from the bone and divide it in half. Enjoy!
For the Toasted Breadcrumbs…
Preheat oven to 300 degrees
Drizzle olive oil to coat the bottom of a heavy bottom Lodge cast iron skillet .
Add enough coarse breadcrumbs to fill the skillet about halfway up the sides.
Now add more olive oil to lightly coat the breadcrumbs and gently stir.
Place the skillet on the middle shelf of your preheated oven.
Toast the breadcrumbs stirring every 10 minutes or so or until they are deep golden brown in color.
Cool and store in a container with a tight fitting lid in the fridge.
