How to cook
Using a knife, cut the meat into a thin sheet, tenderize it and rub it with salt. Make a paste from the marinade products and dilute it with few tablespoons of wine. Spread it thoroughly on the pork loin, roll it up and brush the outside thoroughly.
Put it in the refrigerator for 2 hours. Fry the finely chopped bacon in a little oil and add the chopped onion, garlic and carrot. Once tender, season with spices, remove from the heat and mix in the parsley and chopped boiled eggs. Remove the meat, spread it out again, distribute some of the filling on and roll it up carefully.
Wrap the meat with thread and place it in a greased tray, on the bottom of which you distribute the rest of the stuffing. Coat well with the marinade again, add a glass of wine, cover with foil.
Put it in to bake for 2 hours in a moderate oven.