OK, so everyone who replied said they wanted to put this on their to-do list. We did too and this is our version done tonight. Starting with a boneless pork loin, we don't have to re-post the pics of how to butterfly it - Joe did an excellent job of that. Here is our starting grid...
We started with some premium Capicolla - nicely cured, with some serious heat
Then topped with sundried tomatoes and some fresh minced garlic
Next comes fresh basil leaves
And then y'all were sayin' that there needed to be cheese!! Especially Toys4 - DAVE! so we laid down some pieces of mozarella
Seasoned with our favorite rub and sprinkled with some thinly sliced red onion - one family member is allergic to onion that's why it is only on HALF the loin
Rolled up and tied with string thanks to Joe for that tip
And instead of a few pieces of bacon, we chose to do the full bacon fatty weave, and encased our little pork experiment in that.
There was no way to insert a thermometer not knowing if it would be up against boiling cheese or whatever so we went with gut feeling on weight and how long we figured until the meat came to safe temp. We went about 2 1/2 hours at 240 and it was a tiny tad too long. Meat temp was 170 when we took it off, could have been 155 or so. Rested about 45 min. and this was the final product.
Wow! How Yummy was this! If you still have it on your to-do list, Just Do It!!