4 Servings 45 min Cook
1 Tsp Olive Oil
2 Tsp Rosemary
8 Fl oz White Wine
1 1/2 Lb Pork Loin, Whole
4 Dash Salt
4 Dash Pepper
1 0 Grams Bacon
100 grams of bacon is about 1/4 pound.
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.
Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly.
Tie pork roast wih kitchen string.
Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 to 40 minutes.
Remove from oven.
Transfer pork to a serving dish.
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.
