Butterfly pork lion by cutting horizontally 1/3 of the way in and stopping 1/4 inch from the edge. Turn roast over and cut the same way on opposite side. Many don't quite understand this, so practice on a wiener, so that the wiener will have three attached sections and opened up flat. You will need a very sharp knife. When it is flat, place it between two plastic wrap papers and pound it with a mallet. I use a large rubber mallet that is in the garage. A second method would be to cut the roast right through the middle and open it up flat.
If you have a favorite stuffing mix, you can use it, or use Stove Top. For the first type of cut, roll into a roll and tie it in intervals. For the second type of cut, just place the dressing in, and then put the other half on top- also tie up. The 1st example will be a round roll with the stiffing in the center. The second one will be a more layered look. Wrap with bacon slices.
Place roast in shallow pan at 425 for 15 min. Then turn oven down to 350. cook until it reaches 155 with a meat thermometer. Take out of oven. It will go to 160 while sitting. After it rests 5 min, remove string and serve. You can use a topping if desired. I just serve with a little honey mustard.
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