• Place the pork loin on a cutting board. Score the meat horizontally a little above the center, then cut without going all the way (to open it like a book).
• Stuff the meat with the filling of chopped herbs, then close it.
• Wrap the top of the meat with slices of bacon.
• Lay three pieces of kitchen twine on the cutting board so that they are equidistant from each other.
• Tie the wrapped roast with twine. Set aside.
• Remove the skins from the shallots, leaving them whole; set aside.
• In a high-sided pan, melt butter in oil, then add shallots, bay leaves, and berries.
• Place the roast in the pot and seal all the sides for 2-3 minutes each.
• Salt and cook uncovered for a few minutes. Add the wine, cook for five minutes, then cover the pan with a lid.
• Cook on medium-low heat for 40 minutes.
• Remove the pork loin from the pan, strain the sauce, and reduce it on the stove over a low flame. A little or a lot depends on your taste.
• Let the roast cool before removing the twine and cutting it into slices of your preferred thickness.
• Warm the roast in the oven by covering the roasting pan with aluminum foil.
• You can serve the roast at room temperature, even cold in the middle of summer, by pouring hot sauce over the slices.

Food tips

• You can prepare the roast 2-3 days in advance.

  Store leftovers in the refrigerator for a few days.

  You can also freeze the roast cooked and cut it into slices.