Bacon-wrapped pork loin in the oven

Ingredients:

• 1 tied pork loin roll (1.5 - 2 kg)
• 8 large cloves of garlic
• 1 tbsp finely chopped rosemary leaves
• 1 tbsp finely chopped thyme leaves
• 1 tbsp. l. olive oil
• 110 g thinly sliced pancetta
• 1.5 cups chicken broth
• 1.5 cups dry white wine

Preparation:

1. In a small food processor, pulse together the garlic, rosemary, thyme, and olive oil, scraping down the sides of the bowl occasionally until the garlic is finely chopped.
2. Season the pork with salt and black pepper. Arrange the pancetta slices on a work surface in a rectangle, slightly overlapping. Spread half of the garlic mixture on one side of the pork and between the tenderloin muscles.
3. Place the pork, garlic side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the pork. Wrap the pancetta slices around the loin. Place the pork in a roasting pan. Cover and refrigerate for at least 1 hour or up to 24 hours.
4. Preheat oven to 200°C.
5. Pour 1/2 cup broth and 1/2 cup wine into the roasting pan. Add more wine and broth every 20 minutes. Roast the pork until a meat thermometer inserted into the center of the loin registers 145°F (63°C) for medium, about 1 hour.
6. Transfer the pork to a cutting board. Cover with aluminum foil and let rest for 10 minutes. Pour the cooking liquid from the roasting pan into a measuring cup and skim off any fat from the surface with a spoon.
7. Using a large, sharp knife, slice the pork into 1/4-inch-thick slices and serve with the pan juices.