Bacon-wrapped pork loin with potatoes and red onions

Ingredients:

• 1 boneless pork loin weighing 2.3 kg, trimmed of fat
• 1/4 cup olive oil
• 12 - 15 fresh parsley leaves
• 12 - 15 fresh sage leaves
• 12 strips of bacon
• 1.8 kg fingerling potatoes
• 2 red onions, cut into 4cm wide wedges.

Preparation:

1. Preheat oven to 200°C.
2. Brush the pork with olive oil and sprinkle with salt and black pepper. Top with parsley and sage leaves.
3. Place the bacon horizontally in the roasting pan, strips touching. Place the loin in the center of the roasting pan and wrap it in bacon.
4. Add the potatoes and onions to the roasting pan, arranging them around the pork. Place in the oven and roast until the bacon is crispy and the pork reaches an internal temperature of 160°F (71°C) on a meat thermometer, about 1.5 hours.
5. Transfer the roast to a cutting board and let rest for 10-15 minutes. Slice and serve with potatoes and onions.