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1
Place the bacon and onions in a roasting pan and roast, stirring once or twice, until the onions are slightly golden and the bacon is semi-crisp, about 15 minutes.
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2
Transfer the onions and bacon, with all the drippings, to a bowl and set the pan aside.
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3
(Leave the oven on.)
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4
Add the bread cubes, garlic, rosemary, and parsley to the bowl and season with salt and pepper.
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5
You may need to moisten the mixture with a little olive oil or a splash of chicken broth.
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6
Let cool.
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7
Meanwhile, prepare the pork: Preheat the oven to 450F.
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8
Insert a sharp boning knife or other long thin knife into the center of one end of the roast and turn it in a circular motion to create a hole.
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9
Then insert a clean sharpening steel or the handle of a wooden spoon and push against the meat to create a larger space in the center of the pork loin.
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10
Continue until youve created a 1 1/2-inch-diameter tunnel all the way through the pork.
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11
Place the stuffing in a pastry bag without a tip and pipe the stuffing into the pork loin.
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12
Tie the pork loin into an even roll with kitchen twine.
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13
Season with salt and pepper and place in the roasting pan.
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14
Roast for 20 minutes.
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15
Turn the oven down to 325F and continue roasting for another 30 minutes, or until the internal temperature reaches 145 to 150F on an instant-read thermometer.
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16
Allow the pork to rest on a rack set over a platter for 5 or 10 minutes.
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17
Slice the pork 1 inch thick and arrange a couple of slices on each plate.
