Serbian Stuffed and Grilled Pork Loin

This also will be on my to do list.  I like all the ingredients, the meal looks wonderful!!!  After butterflying the roast like you did, I'm thinking that not only would I stuff the roast as you did, but I would also put "pockets" in the two sides to stuff more stuff in there and then tie it up [nice tie job Chef].  Maybe put some bacon wrap on the outside as well before the tie job.  I like it!! Reinhard.

Chef Willie said:

 
you would want it about 2/3rd's done...pliable but cooked enough to be edible, not 'crispy' bacon.....limp'ish bacon. with a big enough loin it can be laid out lengthwise or folded over in a smaller loin.

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Thanks for that Chef.  That helps.   Bear is right;  Nice pic.