2. Trim belly so that it can be wrapped completely around the pork loin with a 2" overlap by trimming away meat and fat, but not skin, of a 2" belly strip to create a thin flap of skin. (Flap will help seal roast when rolled.)

3. Make 1⁄2"-deep slashes all over inside of belly. Rub belly and loin with garlic mixture; season with salt and pepper.

4. Return loin to center of belly. Wrap belly around loin, sealing it with skin flap.

5 Tie roast at 1" intervals with butcher's twine. Wrap roast with plastic wrap and then foil. (The plastic wrap will not melt.) Follow cooking instructions.