This was a major hit with the family tonight.
Pork loin. I trimmed the fat off into one piece. Then cut the loin into a ~1/2 thick long piece. Sauteed cubed bread, onions, sage & butter until the bread had some crispness. Layered prosciutto + thinly sliced mozzarella onto the flat loin. Pressed the cooled bread mixture on top. Roll & tie. Put the fat layer on top of the roast & 2 - 3 slices of bacon covering everything. Roast until temp = 162. Pull it & wrap in foil while you make a simple brown gravy from the drippings. Chop bacon & sprinkle on sliced roast (the picture). Served with basmati rice & steamed asparagus.
Ian