Juicy Pork Loin with Crispy Bacon

Coarsely crush the garlic, cumin, salt, black pepper, bay leaf, and parsley using a mortar and pestle.

Add the orange juice to the spice mixture and mix.

Rub the resulting spice paste all over the surface of the pork loin.

Tie the pork loin with kitchen twine laid across a cutting board.

Cover the pork loin with bacon strips, slightly overlapping one edge over the next.

Secure (tie) the pork loin, now covered with bacon, using the kitchen twine.

Line a baking dish with parchment paper and generously moisten it with the mixture of water and orange juice, ensuring the paper is thoroughly soaked.

Place the prepared pork loin on the moistened parchment paper and then fold the paper over the top of the loin.

Roast the pork loin in a preheated oven at 400°F (or 200°C) for approximately 2 hours, keeping the paper moist.

After 2 hours, remove the parchment paper and return the pork loin to the oven to brown the bacon and the surface.

Serve the browned and juicy pork loin, ideally accompanied by farofa (toasted cassava flour).