Method:

1. Beat eggs. Add chopped parsley, dill, basil, salt, and pepper, mixing well. 

2. Grind pork fine, add bread crumbs, and mix. 

3. Wipe pork loin dry and trim all but 1/4 inch fat. Rub garlic in the inside "pocket" where meat was boned. (If using another cut of meat, make a pocket.) 

4. Fill with stuffing, keeping thickness as uniform as possible, but do not pack down. Cover with bacon strips. Roll and tie with string, tucking in bacon strips. 

5. Bake on rack in a shallow pan at 180°C for about 2 hours (25-30 minutes per pound). When roast is golden brown, baste with honey mixed with peperivka or sherry.

6. Return to oven and baste after 5 minutes, and again after 10 minutes. 

7. Remove and allow to rest for 20 minutes, away from draft. 

8. Serve on a platter garnished with parboiled new potatoes, carrots, and small onions. May be sliced and served as a cold entree.