Palermo Pork Loin en Croute

2 1/4 pounds Farmland boneless pork loin
4 thick slices day-old bread, crusts removed
2 tablespoons minced fresh herbs: rosemary, sage, etc.
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1/2 cup Smithfield* Real Crumbled Bacon
1 garlic clove,minced
Salt and pepper to taste
2 egg yolks, lightly beaten
1/4 cup olive oil, divided
1/3 cup chicken broth
1 tablespoon balsamic vinegar
SAUCE
1/4 cup Cabernet Sauvignon
2 tablespoons salted butter
1/2 onion, chopped
2 tablespoons thinly sliced garlic
1 14 1/2-ounce can crushed tomatoes
1 tablespoon chopped fresh basil
1 tablespoon fresh oregano
1 bay leaf
Salt and freshly ground black pepper to taste

1. Preheat oven to 350°F. Trim away any visible fat from the meat.
2. Place bread, herbs, cheese, bacon, garlic, and salt and pepper in a food processor; pulse until finely ground. Add egg yolks and 1 tablespoon olive oil; mix well. Encase meat with the mixture, pressing it firmly.
3. Put meat in a baking dish with remaining oil, chicken broth and vinegar. Roast for 90 minutes, or until internal temperature is 145°F. Remove meat to a platter.
4. To prepare the sauce, deglaze the roasting pan with wine over medium-high heat. Heat a sauté pan over medium-high heat. Cook butter, onion and garlic for 2-3 minutes. Add meat drippings/wine and remaining sauce ingredients. Cook over medium to medium-high heat for 12-15 minutes, or until reduced by a third.
5. Slice the meat, arrange on a platter and top with sauce.
Makes 6-8 servings.