- 1 pork loin
- 4 Tablespoons whole-grain mustard
- 3-4 Tablespoons fresh parsley
- 200 g of streaky bacon
- 1 Tablespoon Rocky Mountain Olive Oil Rosemary Infused Olive Oil
- Salt and pepper to taste
Preheat the oven to 350 degrees. Wash and chop the parsley.
Butterfly the pork loin lengthwise, and salt and pepper the outside liberally.
On one side of the butterflied pork loin, spread the layer of mustard, coating the entire length. Sprinkle the parsley on top of the mustard.
“Close up” the pork loin by folding it back into its original shape. Wrap the pork completely in the bacon.
Place the pork in an ovenproof dish and baste with the Rosemary Olive Oil.
Roast in the oven for about an hour, until bacon is cooking and crispy and pork is cooked to your desired temp. After removing from the oven, cover the pork with aluminum foil and leave to rest for 5 minutes before enjoying.