Nonna's Summer Pork Roast

• 2 Tb sage leafs, chopped
  
• 2 Tb rosemary, chopped
• 8 cloves garlic, minced
• zest of one lemon
• ½ tsp freshly ground black pepper
• 1 tsp salt
• 1/4 cup extra virgin olive oil
• 1/2 cup white wine
• 1 piece pork tenderloin or pork filet mignon 
• 5 slices bacon, thick cut

1. To begin, preheat your oven to 220C/425 degrees.
2. In a small dish, combine the sage and rosemary, minced garlic, the salt and pepper, the orange zest and the extra virgin olive oil. Stir this together into a soft paste.
3. Place your pork in a baking dish. Slather the herb paste all over the top and drizzle some wine.
4. Lay the bacon slices across, tucking the ends underneath.
5. Bake for 40-45 minutes with a water dish inside the oven.
6. Remove the roast to a platter and let it rest for 10 minutes before cutting.
7. Enjoy!