Bacon-Wrapped Pork Roast

Serves 8

3 lb. boneless pork loin

2 garlic cloves, sliced (use more if desired)

Salt and freshly ground pepper

4 or 5 strips of bacon or pancetta

6 long rosemary twigs

6 long thyme twigs

Preheat oven to 375º F.

1. Using a small knife, make 1-inch deep slits all over the pork. Stuff slices of garlic into the slits.
2. Season the pork all over with salt and pepper and wrap with bacon strips.
3. Top with the herbs, weaving them under the bacon here and there.
4. Tie the roast at 1-2 inch intervals with kitchen string to hold the herbs in place.
5. Transfer the roast to a baking pan with a rack and roast for 1 hour, or until an instant thermometer inserted into the center of the roast reads 130º F.
6. Transfer the roast to a platter and cover loosely with foil. Let rest for 15 minutes. If desired, make gravy with the drippings.
7. Remove the string and herb sprigs.
8. Carve and serve.

Serve with: Green beans, mashed potatoes

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