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Pork Loin Roast Advice

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Lawn Ranger
Lawn Ranger Posts: 5,467
edited November -1 in EggHead Forum
Merry Christmas all:[p]I've got a 5 1/2 pound boneless, center-cut, pork loin roast that has been sliced lengthwise end to end. One end was not cut all the way through, and the roast was tied with cord back together by the butcher. I'm planning on doing the rosemary/garlic recipe marinated in a charred pineapple bourbon sauce. I plan to wrap in bacon.[p]The question: Is the lengthwise cut sufficient to distribute the seasonings properly? Each half is about 1 1/2 - 2 inches thick. I've read a lot about spiral cutting, but am unsure if it's necessary since it's been cut lengthwise. Should I just make a few extra slits and rub in the garlic/rosemary?[p]I'm doing this Christmas morning.[p]Thanks.[p]Mike
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