Pork Loin with Garlic and Bacon

Start by cutting the pork loin, slice it lengthwise, butterflying it. 

Cover with plastic wrap and pound very well with a meat mallet. 

Season with salt to taste, a generous pinch of black pepper and spread this seasoning well with your hands. 

Turn the meat over, repeat the same seasoning process on the other side and set aside.

In a large skillet over medium to low heat, add enough vegetable oil to cover the bottom. 

Add the finely chopped sprig of rosemary, the cloves of garlic cut into cubes, the chili flakes and stir for 3 minutes. 

After this time has passed, pass all this mixture through a sieve and set aside.

Now, in a food processor, add the sliced ​​bacon and grind everything very well.

Add the garlic, rosemary and chili mixture and grind everything again until combined. 

Spread this creamy sauce all over the meat we have prepared earlier and roll it up. 

Then, tie the meat roll tightly with the pieces of string and transfer this roll to a baking tray topped with an oven rack. 

Take to a preheated oven at 180°C (350°F) and roast for 1 hour. 

After this time has passed, remove the meat from the oven, cover it with aluminum foil and let it rest for 10 minutes. 

In a large skillet over medium to low heat, add the butter and stir until melted. 

Add the crushed garlic cloves, the finely chopped sprig of rosemary, the chili flakes and stir until combined. 

Next, add the roasted loin and fry it for 5 minutes, always turning it over. 

Remove from the skillet and set aside.

In a small bowl, add the olive oil, the juice of the lemon, parsley to taste, mix and set aside. 

Now, cut the meat into slices that are neither too thick nor too thin. 

Transfer to a nice serving plate and add the sauce we prepared.

Serve.