1 pork loin, about 4 lbs (1.8 kg)

3 tablespoons (45 ml) olive oil

5 slices bacon, about 1/4-inch (1/2-cm) thick

4 to 5 onions, peeled and halved

2 lemons, halved

1 head garlic, halved

4 sprigs fresh rosemary

4 sprigs fresh sage

4 sprigs fresh thyme

Salt and pepper

With the rack in the lowest position, preheat the oven to 190 °C (375 °F).

In a large skillet, brown the meat in the oil on all sides. Season with salt and pepper.

Place the loin, fat side up, in a roasting pan and spread the slices of bacon on the meat. Place the remaining ingredients all around the roast.

Bake for about 1 hour or until a thermometer inserted into the centre of the meat reads 58 to 60 °C (136 to 140 °F). Place the roast on a serving platter with the vegetables. Cover and let rest for about 15 minutes. The temperature will reach approximately 63 °C (145 °F).

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