6 Servings

3 pound pork lion roast
1 Large garlic (at least 12 cloves)
1 package fresh dill
1/2 pound of thick sliced bacon
Fresh ground pepper
Salt and Pepper

Preheat the oven to 300 degrees.

Start by cutting the pork roast so that it opens like a book. Crush the fresh garlic using a garlic press. There should be at least 12 cloves. Spread the garlic as evenly as possible over the pork roast. Add freshly ground black pepper corns.

Use at least one half to two thirds of a package of fresh dill. Remove the main part of the stalk and spread this on the pork roast.

Place strips of bacon (approximatley 1/2 pound of thickly sliced bacon) over the roast.

Roll the roast back together. Each "page" of the book is folded in half, and the two halves closed. Wrap the roast in the original strings that were used to keep it together. Salt and pepper the outside. Put it in the oven in a closed roasting pan and slow cook for 3 1/2 - 4 hours.

When you remove it from the oven, immediately drain the roasting pan - quite a bit of fat accumulates from a combination of the bacon and pork roast itself. Though it can be eaten shortly after it is taken out of the oven, it actually tastes better when it has had a chance to cool overnight in the refrigerator. Then it can be easily sliced.