Ingredients
- 1 pork loin (1 1/2 pounds)
- Salt and pepper
- 1 Tbsp olive oil
- 2 Tbsp finely chopped fresh rosemary
- 1/4 lb bacon, thinly sliced
- 1 cup white wine
Method
1 Preheat oven
to 375°F. Pat pork roast dry with paper towels. Season pork roast with
salt and pepper. Heat oil in a large cast-iron skillet over medium heat.
Sear pork on all sides until browned, about 10 minutes total. Remove
from heat.
![Sear roast on all sides bacon-wrapped-pork-roast-1.jpg](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_slJ2cqCmmspaynv9TeUegYtxSsCMR-RA881qxJ3cbSNRYuzL6wsvmJ8C-PPk47gEMrKGE6SX5tI-HTrqO6MEy71e4RxzvQKwwkM22-Z2S3cplQT_eaiMexgihnh5Ckn1S5_O2iVA=s0-d)
![Wrap roast with bacon bacon-wrapped-pork-roast-2.jpg](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_ug8JeOqnqF4IYqlZxtVA_6JC6JN956z0Mgkd5CHMX7fVBBkBE0VOOdRFvu6XWX31dAm8wogTiY8gHEVCdLtk_dUvk2k0A3jaQfANr4U8uGw9NDUaRyBzQcZl2lHgLxGUgBNFZ99A=s0-d)
2 Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen string.
3 Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.
![bacon-wrapped-pork-roast-3.jpg](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tlw-8n_6mQsBE2HZpNjoUxX-pdTjp0JvHWBFjYz_8f2tBIbhQZeJ6gkkz42V8k9mqwaJbL-iTh2_rwVXTodnqm46nHTmrWgZ7Ph6ejWezVYgOxSE8xjojMBgXhbZcRozarsV1D9Q=s0-d)
![bacon-wrapped-pork-roast-4.jpg](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vtTFnSggxUcEOMzRtlEUjF36asrTzgCXUBMAlxW2JedVSc3ADCbME3c2UYikmfB7jRZ8kAtnRmT1_MzY7zaUj2ADdxaRLn2HojwagBkxItay3lZBFVX-ksqZly5a1OkvB2U5ph=s0-d)
![bacon-wrapped-pork-roast-5.jpg](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uYRA4ge92c7UzKKlzttS4a_fkDZpJbKweMAu951QUTx2iyMxv5lFcynWe_32xK9-I3HVUHf_HL6fiycsZXI-Jmjj9OapWG4PEkth7HystljuVEKz0alBbSLnoIaolMCxKDiOri3w=s0-d)
![bacon-wrapped-pork-roast-6.jpg](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vXt8kMp7GKcvdWsdDin9irRrhgq5CFpUloJfMwCZ_0IaKa9b5q9HZbAtRLwUfxHEgdRJfM2j9gpYAscCF4GaecDs8p5HijrKeN6exFLrjN297--3im1pKp1n_ZeFJPe_lSIX8dgQ=s0-d)
4 Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary. (simplyrecipes.com)
2 Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen string.
3 Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.
4 Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary. (simplyrecipes.com)