Bacon-Wrapped Pork Roast

Ingredients

• 1 pork loin roast
• Salt and pepper
• 1 Tbsp extra virgin olive oil
• 2 Tbsp finely chopped fresh rosemary
• 1/4 lb bacon, thinly sliced
• 1 cup dry white wine

Directions

1. About an hour before cooking, pull the roast from the refrigerator and season it with salt all over. Leave it at room temp so it loses its chill. Pre-heat oven to 375 degrees F (190 degrees C).
2. Blot the pork roast well with paper towels. Season every side with pepper, then add another light sprinkle of salt, since some of the first seasoning probably came off while drying it.
3. Warm a tablespoon of olive oil in a skillet over medium high heat. Once the oil looks hot and glossy, set the pork in the pan and sear it on every side, letting each side brown before you turn it. This should take about 10 minutes. Transfer the roast to a plate.
4. Coat the outside of the pork with the minced fresh rosemary. Cover the roast with bacon strips, letting them overlap if needed, then secure everything with kitchen string so the bacon stays put.
5. Set the roast in a roasting pan and cook it in the oven at 375 degrees F (190 degrees C), spooning the pan juices over it now and then, until a meat thermometer reads 145 degrees F (63 degrees C) in the center, about 35 to 40 minutes.
6. Once the roast reaches temperature, take it out of the oven and move it to a serving dish. Loosely cover it with foil so it stays warm while it rests and you prepare the sauce.
7. For the pan sauce, set the roasting pan over low heat on the stovetop. Add the white wine and use a flat edged metal or wood spatula to loosen the browned bits from the bottom of the pan.
8. Strain the loosened drippings through a fine mesh sieve into a small saucepan.
9. With a metal spoon, skim away the extra fat. Warm the sauce until it simmers, then take it off the heat and transfer it to a gravy boat.
10. Serve the roast with the pan drippings sauce.