Along those lines, here’s a trick you can use with a pork loin roast, a relatively lean cut, to bump up the flavor and keep it juicy. Just brown the roast first on the stovetop, then wrap it in strips of bacon to roast. As the roast cooks, the bacon will bathe it in flavor. Heat 1 tablespoon of olive oil in a skillet on medium high heat. When the oil is shimmery hot, add the pork roast to the pan and brown it on all sides (don’t move the roast until it has browned on one side). About 10 minutes. Remove the roast from the pan and set on a plate. Pour the scraped up drippings through a fine mesh sieve into a small saucepan. Use a metal spoon to skim off excess fat. Heat until simmering, then remove from heat and pour into a gravy boat. Serve the roast with the sauce from the pan drippings.
