Stuffed pork roast with bacon wrap, extra fat

I trimmed off all of the fat (and the "silver") and then converted a cylinder into a thin sheet of meat...

Because pork loin is so lean, I saved some of the fat and chopped it up for the stuffing. This was in hopes of keeping it from being too dry.

Final product
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Taken with a Canon PowerShot SD900.
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Taken on October 24, 2008
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Stuffed pork roast with bacon wrap, extra fat

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