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1
Slice the apple into 8-10 wedges, leaving the skin on.
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2
I like to use this method: Cut each apple in half, then cut into quarters.
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3
Keeping the quartered piece on its side, cut away the core at a diagonal and slice into two smaller wedges.
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4
Discard core.
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5
Set apples aside.
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6
Preheat oven to 400 F.
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7
Cut 8-10 slits into the pork roast, going about 3/4 of the way through the meat.
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8
Insert the apple wedges into the pork roast, skin side up.
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9
Sprinkle the roast with salt, pepper and sage.
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10
Rub the olive oil all over the roast.
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11
Lay out the bacon slices on a cutting board, slightly overlapping each piece.
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12
Lay the roast on top of the bacon and wrap the bacon around the top of the meat until it is completely covered.
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13
Set the roast into a broiler-safe baking pan or dish.
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14
Roast the pork in the 400 F oven for 30-40 minutes then turn on the broiler and broil the pork for 5 minutes to crisp up the bacon.
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15
If you are using a meat thermometer to check done-ness, it should read 145 F (the standard used to be 160 F but the USDA recently lowered the recommended temperature).
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16
Remove dish from the oven.
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17
Let the meat rest on a cutting board for at least 10 minutes after taking it out of the oven.
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18
This is a very important step as it will allow the juices to redistribute and the roast will stay moist and tender.
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19
Slice the roast on a diagonal and serve on a platter.
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20
Enjoy!
