Ingredients:

• 1 boneless Ontario pork centre cut loin roast (about 1 1/2 lb/750 g)
• 5 bacon slices
• 1 small, sweet potato, peeled (about 8 oz/250 g)
• 1 small onion, sliced
• 2 tbsp (30 mL) canola oil, divided
• 2 tbsp (30 mL) chopped fresh sage or 1 tbsp/15 mL dried
• 1/2 tsp (2 mL) each salt and pepper

Cooking Instructions:

1. Pat roast dry and make 1/2-inch (1 cm) cuts, crosswise, into the fat side up roast almost all the way down creating a hasselback look.
2. Preheat oven to 400ºF (200ºC). Line a small roasting pan with parchment or foil. Cut bacon slices into thirds; set aside. Thinly slice sweet potato.
3. Starting at one side of roast, place 2 pieces of bacon, 1 or 2 slices of sweet potato and some onion into each slice of the pork roast. Repeat with remaining bacon, sweet potato and onion to fill in all the openings. (You will not use all the sweet potato and onion.) Rub roast with half of the oil and sprinkle all over with sage, salt and pepper.
4. Toss remaining sweet potato and onion with remaining oil and spread onto bottom of prepared roasting pan. Place roast on top of vegetables. Cover with foil and roast for 45 minutes. Uncover and roast for 15 minutes or until thermometer reaches 155ºF (68ºC) and roast is golden brown.
5. Let stand 5 minutes before slicing to serve.