Made this last night; DE-LICIOUS! A few changes: I used a small Hormel pork loin (1 1/2 lbs) and poked holes all around it and inserted small pieces of garlic. I seasoned with salt, pepper, and paprika and dredged in flour, then seared it in olive oil. I inserted sliced onions under the bacon and only used about half the liquid in the recipe, but then I added a splash of balsamic vinegar. I only had dry herbs, but it was fine! While the roast rested after cooking, I heated the remaining liquid with a corn starch slurry to thicken into a gravy and boy, was it fork-tender and savory! A new favorite!
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