Sausage, bacon and chimichurri stuffed pork loin with beer

In a pan, cook the bacon and set aside. Pre-cook the sausages until their internal temperature reaches 63°C (145°F). Remove casing from sausages, crumble the meat and let cool. (this is important so the pork loin doesn't get contaminated). Why precook the sausage? Because they need to reach a temperature of 71°C (165°F) while the pork needs to be 63°C (145°F). This way you know the sausages will be sufficiently cooked.

Butterfly the pork loin with a knife (or have the butcher do it). The goal is to be able to spread the stuffing over the meat then roll it up.

Inject the beer into the pork loin. This step is optional but it adds tonnes of flavour and helps the meat stay juicy.

Add the crumbled bacon, maple syrup, the juice of one orange and the salt and pepper to the cooled sausage meat.

Chop the chimichurri ingredients in a blender. Set aside.

Spread the stuffing over the pork. Zest 2 oranges over the stuffing then the chimichurri (save a little to baste the pork).

Roll up the pork loin, secure with butcher's twine and sprinkle with your favourite spice mix.

Cook under the broiler on a spit or using indirect heat at 160°C (325°F).

Continue cooking until the internal temperature reaches 63°C (145°F). Towards the end of cooking, baste meat with a mixture of chimichurri and the remaining orange juice.

Cut pork loin into slices and serve with mashed potatoes and green beans.