Hurricane pork loin

A very simple, smokily-delicious dish with a comforting, brown gravy.

1 small pork loin
3-4 strips of good bacon
12 -14 fresh sage leaves
salt, pepper
4 tablespoons white balsamic vinegar
Olive oil

Gravy

1/2 cup white wine
2 tablespoons sour cream

Season the pork loin with salt and pepper. Heat the oil in a pan where the pork will fit, stretched out. When the oil is rippling sear the loin on each side, about a minute, each. Turn off the heat and turn on the oven to 450'F/220'C.

Remove the loin to a board or large plate. Arrange a row of sage leaves on its top side and flip carefully. Arrange more sage leaves on the other side. Now wrap the bacon slices around the loin, trapping the sage leaves between bacon and meat. It will take some coaxing as the leaves on the bottom tend to drop off until trapped. If you have leftover leaves, press them on top of the bacon, on the outside.

Once wrapped, return the loin to the pan, pour the balsamic vinegar over it, and pop it into the hot oven for about 12 minutes, or until the bacon looks cooked and the pork is slightly resistant to a firm finger-poke. Remove and allow the loin to rest for at least five minutes.

Put the hot pan on the stovetop again over high heat, and add the wine to deglaze the sticky pan juices, stirring briskly. Lower the heat and add the cream, stirring well.

Care the loin into medium slices and coat with the pan gravy.