Make Sundays a tradition with this classic meal and our Vineyard 1869 Zinfandel.
1 pork loin (1 1/2 lbs)
Salt and pepper
1 tbsp olive oil
2 tbsp finely chopped fresh rosemary
1/4 lb peppered bacon, thinly sliced
1 cup dry white wine
1. Preheat oven to 375°F. Pat pork roast dry with paper towels and season with salt and pepper. Heat olive oil in a large cast-iron or non-stick skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat and let cool slightly.
2. Rub pork with chopped rosemary and wrap with bacon, overlapping strips slightly. Tie pork roast with kitchen string or secure strips of bacon with toothpicks.
3. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, about 35 to 40 minutes. Remove from oven. Transfer pork to a serving dish.
4. To make a pan sauce, place the roasting skillet on the stove 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.
Enjoy with fresh roasted vegetables and fresh French bread.