1 pork loin (1 1/2 pounds)
Salt and pepper
1 tablespoon olive oil
2 tablespoons finely chopped fresh rosemary
1/4 pound bacon, thinly sliced
1 cup white wine
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 with kitchen string.
Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 or 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 scrape 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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