PREPARATION:

1. Grind vigorously in a mortar, salt, black pepper, guayabita pepper and red chilli in flakes.
2. In a frying pan place olive oil, butter, thyme and rosemary, followed by the mixture of crushed spices. Allow to warm until the oil begins to bubble. Remove from heat and place in a steel vessel.
3. Cut the garlic heads transversely. Place them in foil and spray each half with ½ tablespoon of olive oil. Roll the edges of the paper, making sure they are tightly closed.
4. Bake at 400 ° F for about 30 minutes.
5. Remove the skin from the pulp of the roasted garlic. Process the pulp into a creamy puree, season with a little salt.
6. Peel the potatoes, chop and dip in a pot with water until potatoes are covered, add salt, mix and cook until softened. Remove from hot water, immediately process hot potatoes to puree.
7. Add the butter, the roasted garlic puree, mix very well until homogenizing all the flavors.
8. Wrap each piece of loin with two slices of bacon each, and tie up with wick or cooking wire.
9. Add with a brush the marinade made with the spices to the pieces of loins by all its sides.
10. Brown it in a frying pan all its sides.
11. To finish cooking the meat baking at a temperature of 220 ºF, the oven must be warm beforehand. The baking time will be determined by the term you want to give to the loin. Blue Term: 12 min. Approx. Medium: 24 minutes approx. ¾ Term: 30 minutes Well done: 40 minutes.