Bacon-Wrapped Pork Loin with Apples & Sage

Step 1: If any silver skin on loins is present, cut away and discard. Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.

Step 2: Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45 degree angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.

Step 3: Cut five 12 inch lengths of twine and one 30 inch length. Place 5 shorter lengths of twine under lions width wise. Working out from roast center, firmly (but not causing deep indents to form) tie up each piece of twine. Trim twine ends; discard.

Step 4: Preheat oven to 425 degrees Fahrenheight. Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 mins in total. Transfer to a baking pan lined with rack. Place in oven; set timer for 30 min. Check and continue roasting until meat thermometer reads 145 degrees Fahrenheight. Remove from oven; transfer to cutting board. Cover roast with foil; let rest 15-20 mins.

Step 5: Meanwhile, peel, core and slice apples. Thinly slice onion.

Step 6: Drain most of the fat from the frying pan; place back over medium heat. Add onion; cook 10 min or until lightly browned. Stir in flour; cook 1 min. Stir in chicken broth; add apple slices. Bring to a boil; simmer, covered 5-10 min or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot.

Step 7: To slice pork roast, snip off length wise string. Then slice about 3/4 inch thick, removing cross wise strings as they are encountered. Place a few saucy apples on each warm serving plate, top with a couple slices of roast and drizzle with more sauce.

Step 8: Serve.