Season pork with salt and pepper.
Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly.
Tie pork roast with kitchen twine.
Roast in oven at 375°F, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 45 to 60 minutes.
To make the sauce: place the roasting skillet on the stove top over low heat. Add the wine and de-glaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom.
Pour through a fine-mesh sieve into a small saucepan.
Skim off the fat. Reheat to serving temperature if necessary.