2Using a sharp knife, butterfly roast by cutting across the top by 1/3 almost through, (fold flap back) then from where you left off, cut 1/3 back the other direction and fold that flap back so you have 3 sections.
3Saute all ingredients except loin and bacon in olive oil.
4Place stuffing on loin and fold flaps in and place roast (flap side down)in an 8x8 glass baking dish. Wrap with bacon, folding ends under roast.
5Bake for 1-1 1/2 hours. Let set for about 5 minutes then slice. Serve immediately.