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1
Preheat oven to 375 degrees.
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2
If pork loin is thick, cut it in half vertically so that there are 2 long, but thinner pieces of meat.
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3
With a knife, poke small but deep holes all throughout the meat
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4
Insert sliced garlic pieces into these holes.
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5
Season meat with salt and pepper.
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6
Wrap bacon slices all around the meat, making sure that no part of the loin is exposed. Bacon slices should be wrapped closely together. For two pieces of roast, it should take about a pack of bacon.
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7
Finely chop fresh thyme and sprinkle over meat.
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8
Sprinkle savory over roast.
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9
Take a large pan and pour in oil and wine, mixing them together.
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10
Place roast in pan and cover with aluminum foil (do not poke holes).
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11
Bake the covered roast for 2 1/2 hours, occasionally lifting cover to check liquid levels. Add water to pan as wine and oil diminishes.
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12
After 2 1/2 hours, remove aluminum foil from pan and continue to cook roast for an additional 30 minutes. This will cause the bacon to become crispy. Add a little wine or water during the last 30 minutes. The end result will be a crunchy outside, with a tender, juicy inside.
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13
Slice and serve with mashed potatoes, using the juices from the pan as a gravy.
