Caution, this looks way harder to make than it really is. And it's so worth the few hours wait while it bakes in the oven.
2-3 pound pork loin
1 pound Italian sausage
1 pound bacon
Preheat oven to 400. In a food processor chop up parsley, basil, garlic and olive oil until it creates a nice pesto consistency. Set aside. Filet your loin in half lengthwise so it unfolds into one big piece of meat. Using a meat mallet, pound your loin flat. Cover with pesto. Sprinkle on some minced garlic. Layer on the uncooked Italian sausage.
Start at one end and roll tightly. Cover with bacon strips and tie up with meat string. We didn’t have any of this on hand but we asked the nice guys at the Hy-Vee meat counter and they gave us a little bit to use.
Bake for 3-4 hours until the roulade reaches 165 degrees on your meat thermometer. Remove from oven and let sit for 5-10 minutes. Just before serving remove the string and slice up. If you don’t want to bake it you could do this on the grill too.
This was amazing! All the flavors came together in a beautiful way. The bacon on the outside was crispy and wonderful. The pesto and sausage flavors blended throughout the loin. We ate this with some roasted baby potatoes. It would be great on French bread as a sandwich for leftovers too! Delicious and something totally out of the ordinary than what we usually cook. Yum!