Bacon-Wrapped Pork Roast

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Rosemary

  Fresh

  2 tsp or 1g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Pork loin, whole

  Fresh, separable lean and fat, raw

  1 ½ lb or 680g

• Salt

  Table

  4 dash or 2g

• Pepper

  Spices, black

  4 dash or 0.4g

• Bacon

  Raw, cured pork

  4 oz or 113g

Directions

1. Preheat the oven to 375°F. Pat the pork dry, then season all over with salt and pepper. Heat the oil in a large oven-safe skillet over medium heat and sear the pork on all sides until well browned, about 10 minutes total; remove from the heat.
2. Rub the pork with the chopped rosemary. Wrap it with the bacon, slightly overlapping the strips, and tie in a few places with kitchen string to secure.
3. Roast until the thickest part of the pork reaches 145°F, about 35–40 minutes, basting once or twice with the pan juices. Transfer to a cutting board and let rest at least 5 minutes before slicing.
4. For the pan sauce, set the skillet over low heat. Add the wine and scrape up the browned bits; simmer briefly, then strain into a small saucepan, skim fat, and rewarm if needed before serving.