The holidays are just around the corner.  If you are looking for a hassle free dish to serve to your family and friends, why not try my bacon wrapped pork roast. You can prepare this dish the day before until the day of. If you are preparing it the day of, allow at least an hour of marinating time.

Ingredients:

8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon olive oil
1 (3 1/2 to 4-pound) tied boneless pork loin roast
Salt and freshly ground black pepper 1
1/2 a package of half sliced bacon slices
1 1/2 cups chicken broth
1 1/2 cups dry white wine

Salt and Pepper

Instructions:
1. Blend the garlic, rosemary, thyme, and oil in a small food processor, until the garlic is minced.

2. Season the pork roast generously with salt and pepper.
3. Massage the garlic, rosemary, thyme, and oil mixture all over the pork roast.
4. Wrap the bacon slices around the top of the pork by overlapping each slice.
5. Place the pork on a pan. Cover with saran-wrap and refrigerate at least 1 hour and up to a day.
6. Preheat the oven to 400 degrees F.
7. Pour 1 cup of broth and 1 cup of wine into the roasting pan. Add the remaining broth and wine to the pan juices every 20 minutes if needed.
8. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour.
9. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes.
10. Skim off fat on the pan drippings/pork juice.
11. Pour juice of pork into a and serve with pork.
12.Remove twine and slice pork into slices and serve with pan juice.