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Roast Pork and Potatoes with Bacon, Garl

1 4-5 lb. Boneless pork roast
3 Cloves of garlic, slivered
1/2 lb. Bacon
1/4 C Fresh sage leaves
16 Small red (new) potatoes, with skins, boiled


Preheat oven to 375°F.

Trim as much fat as possible from the roast. With a sharp knife make small slits all over the roast and insert slivers of garlic in each. Stretch the bacon before you use it (otherwise it will shrink when you wrap it around the roast). Lay the strips on a cutting board and gently rub the back of a knife blade across them -- the motion is to stretch the bacon, but not cut it. Wrap the strips around the pork, tucking sage leaves under each strip. Fasten the bacon with toothpicks.

Set the roast in a roasting pan and surround it with the potatoes which have been boiled in their skins for 10 minutes. Sprinkle the potatoes with salt and pepper. Roast for 1-1/2 to 2 hours, turning roast halfway through cooking. The roast is done when it registers 170°F on a meat thermometer.

Remove it from the oven and let it rest in a warm place, covered loosely with foil, for 10 minutes. Remove toothpicks. Cut the roast into thick slices. Serve with the potatoes and spinach or green beans. Makes about 6 servings.