Ingredients

3 large garlic cloves

2 shallots, quartered

3 tablespoons olive oil

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh marjoram

2 tablespoons chopped fresh parsley

2 tablespoons coarse kosher salt

1 tablespoon ground black pepper

8 pound boneless Pork loin roast

16 slices thick sliced bacon

Preparation

Combine and chop all ingredients except pork loin and bacon in Cuisinart until almost smooth. Rub the herb mixture all over the pork loins wrap in Saran Wrap and refrigerate 24 hours. Take out 2 hours before and bring to room temperature.

Preheat oven to 400 degrees. Lay bacon slices over top of pork roast slightly overlapping. Cook until internal temperature reaches 140-145 @ 1 1/2 hours