1Rinse and dry pork roast. Preheat oven to 375 degree's
take the sage and thyme and put in a food processor and chop.
2Fry the bacon in a large fry pan. Remove bacon and set aside.Sear the roast on all sides in the bacon fat until nicely browned.Use 2 sets of tongs to do this. You do not want to pierce the meat with a fork etc.
3Put roast in a pan for roasting.Grate the garlic cloves.mix with the Sage,and Thyme.
Add a bit of the bacon fat to this mixture.
4Rub all sides of the browned roast with the herb mixture,and place the some whole stems of herbs on top of roast. Sprinkle with salt and pepper. Add some chopped bacon on top of roast and in the pan.
5Put in lower half of oven,and loosely cover with foil. Bake for around 2-3 hours.or until meat thermometer reaches 150 degree's.About 30 minutes per pound. Let roast rest 30 minutes before slicing. Remove roast to a platter.