Stuffed pork roast with bacon wrap, ready to cook

Since the bacon strips ran in the same direction as the twine I used to hold the stuffing in, I needed something to provide support in the orthogonal direction. So I figured I would use several sprigs of thyme. Why not?

My roast pan is too short, but I managed to cram it in. I couldn't use the rack though...

This time I decided to pay attention to advice on the net and not cook it until the interior temperature was 170 F (like my meat thermometer recommends for pork). Most people now recommend taking it out of the oven at 145 and letting it continue to rise to 150. (Trichinosis is supposedly killed at 137 F (although I doubt there is a magical single temperature....).

Final product
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