Bacon Wrapped Porchetta - cooking recipe

Ingredients

5 lbs boneless pork loin roast, butterflied
1 -2 lb thick-cut bacon (above 25 strips)
3 tablespoons olive oil
1/4 cup Dijon mustard
6 garlic cloves, smashed and minced
1/4 cup fresh sage, minced
1/4 cup fresh thyme, minced
3 tablespoons fresh rosemary, minced
1/2 teaspoon red pepper, flake
2 teaspoons sea salt, divided
2 teaspoons cracked black pepper, divided
1 teaspoon garlic salt, divided
1/2 water
1/2 dry white wine

Preparation

Preheat oven to 325\u00b0F.
Open up roast so it's flat on cutting board and cover with plastic wrap. Flattening roast to 3/4-in. thickness; remove plastic wrap. Season front and back with half salt/pepper/garlic salt.
In a small bowl combine oil, mustard, garlic, remaining salt/pepper/garlic salt, and herbs; rub mixture into inside of roast. Roll up tightly jelly-roll style, starting with a long side.
Wrap with strips of bacon and then tie several times with butchers twine.
Place roast in deep baking pan lined with roasting rack. Pour water and wine in bottom of pan. Cover tightly with foil. Bake for 2 hours.
Uncover and based with juices at bottom of pan. Continue baking 30-35 minutes longer or until a meat thermometer reads 160\u00b0 and bacon is crispy.
Let rest for about 10 minutes then transfer to cutting board. Remove twine and slice.