Bacon Wrapped Pork Loin

Preheat oven to 375 degrees F.

Lightly grease a baking dish with some olive oil.

Place the pork loin on a cutting board so the longer sides are on your left and right. Using a large, sharp knife, measure about 1/3 of the thickness of the loin and slice from right to left, cutting almost all of the way through the meat—leaving only a hinge so that the meat will stay together. You should be able to open it like a book.

Pull open the pork loin. Now, the 1/3-thick part is on your left, and the right side is thicker. Starting from the center, slice down the length, 1/3 thick from left to right, so you can flip open the other side.

To achieve even thickness, lightly pound the pork with a mallet.

Add olive oil and distribute it evenly all over the surface.

Season the butterflied pork with salt, freshly ground pepper, and marjoram.

Add minced garlic and use your hands to distribute it all over the surface.

Arrange six pieces of thick-cut bacon slices onto the pork.

Roll it tightly into a log.

Use the remaining bacon to wrap it around the pork, each slice slightly onto the other.

You can use kitchen twine to tie it together if needed.

You can place it on the prepared baking sheet and bake for 60-70 minutes or until it reaches an internal temperature of 160-165 degrees F.

While baking, baste the top with the juices from the baking dish to ensure the bacon cooks nicely.

Broil at the end for a few minutes, careful not to burn it.

Let it rest for 10 minutes before slicing and serving.