• Filet a 1-2 Lb. pork loin (approx.18 inches long 3 in. wide).
• Rub down with Olive oil and herbs
• Add drizzles of the Espresso Aged Balsamic Vinegar on both folds
• Add in your favorite dressing, or diced mushrooms, spinach, cranberries, nuts, etc. and blend in the Wild Mushroom & Sage olive oil (2 oz.)
• Roll back up & secure with tooth picks or string
• Wrap 5-8 slices of bacon around entire loin.
• Sauté in skillet until bacon is browned.
• Transfer to a baking dish, cover with foil and roast for about 45 min on 350.
• Slice individual pieces on a long plate and separate each with an orange slice