For the Stuffing Mixture:

1. Add the olive oil, garlic, Grizzly Herb Rub and pepper flakes to a small nonstick skillet. Cook over medium heat, stirring frequently for about 2-3 minutes. Add the rosemary and thyme and cook 30 more seconds then remove from the heat.
2. Next, add the raw bacon to the food processor and blend until it becomes a smooth paste. Then add the garlic/herb mixture and blend for another 30 seconds or until the mixture is combined.

For the Pork Loin:

1. Adjust the oven rack to middle position and heat oven to 400˚F.
2. Position the roast on a cutting board with the fat side up. On one long side of the roast, insert knife one-third from bottom, and cut horizontally, stopping ¾ inch before the edge. Open up the flap as you go. Keep the knife parallel to the cutting board, cut through the thicker portion of roast about ½ inch from the bottom of roast, stopping about ¾ inch before the edge. Do not cut all the way through the meat!
3. Cover the loin with plastic wrap and use a meat pounder to even it out.
4. Sprinkle 1 tablespoon of salt over both sides of roast (½ tablespoon per side) and rub into the meat. Spread the inside of the roast with the bacon/herb/garlic mixture, leaving ¼-inch border on all sides.
5. Next, fold the roast back together ensuring that the fat cap is on top (there should be three layers folded together). Next, place 6 pieces of twine at 1-inch intervals under the bottom of the roast and tie it off.
6. Set the roast fat side up on a baking sheet lined with parchment paper and refrigerate for 1 hour.
7. Transfer to preheated oven to 375˚F and cook pork loin until meat registers 135˚F-140˚F degrees, about 30-40 minutes.
8. Remove roast from oven, tent with aluminum foil, and let it rest for 20 minutes. Reserve any pan drippings for the sauce.
9. Heat a bit of olive oil in a large skillet over high heat – let it get good and hot. Add the roast with the fat side down, and brown all sides except the bottom (this should only take 4 to 6 minutes.) Transfer roast to carving board and remove twine.

For the Fig Sauce:

1. Remove all but one tablespoon of oil from the skillet you seared the pork loin in. Add any pan drippings from the roasting sheet to the skillet. Add the chicken stock, balsamic vinegar and fig jam, and Yin and Yang’s Chinese 5 Spice Powder and whisk together until simmering. Sauté for 2 minutes.
2. Slice the roast into ½-inch-thick slices, drizzle with the fig sauce and enjoy!