Pork Tenderloin with Potatoes & Zucchini

Using the 'barding' technique described in Martha Stewart's Cooking School, sort of, I wrapped up a pork tenderloin in some bacon after searing it off and rubbing it with sage & rosemary. Then I popped it in the oven with potatoes and zucchini.

I say I sort of used the barding technique, since I didn't have kitchen string and held on the bacon by wrapping it tightly and hoping - which turns out less effective than kitchen string. Given that my loin was apparently not comparable in size to Martha's, I probably over cooked the pork (live and learn), but thankfully the wrapping in bacon and all the moisture from the veggies kept the meat wonderfully moist.