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

  Pork, cured, cooked, pan-fried

  13 ¾ strip cooked or 110g

Directions

1. 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.
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 to 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.

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