this dish my sister in-law who happens to be Spanish had at her wedding, I am not a big meat eater but this was awesome. it has taken me years to pry this out of her moms hands and it was still hard to understand so I put my spin on it. they would just stick a knife in the roast and stuff it that way, very dangerous I look up the spelling Jardinera which they say you find it in a Spanish market but it appears to be the same as the Italian giardiniera which is known to top the sliced beef sandwichs cultures collide love it. I will post later how to make this at home
at this point you have chopped all the veggies, prunes and bacon and olive oil mix all well in a bowl, set to the side.
Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat cover with plastic wrap. Flatten to 1-in. thickness.
mix in a small dish the herbs salt and pepper if you only have dried I would cut the amount in half or to your liking, drizzle a little olive oil over the surface sprinkle the herbs pepper mixture on and give it a good pat here and there so it sticks well spread stuffing over meat to within 1 in. of edges. Close roast and tie at 1-in. intervals with kitchen string.
mix all the liquids (oil, vinegar, coke) place the loin in a shallow dish and pour everything on top
Bake, uncovered, 1-1/2 to 2 hours or until meat reached desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 10 minutes before slicing. Yield: 10-14 servings.