Brown the garlic in a large non-stick pan with oil, sage and rosemary.
Add the meat (after it has been well tied: here is the guide to see how to do it) and brown it well on all sides to seal the juices inside, then blend with the white wine and, once evaporated, add water (or broth, both vegetable and meat is good) until half the meat is covered and cook over low heat for 1 hour: halfway through cooking add salt and pepper and turn the meat.
Unroll the first sheet of puff pastry, brush it with lightly beaten egg and distribute the slices of bacon over it (leaving a slightly free edge to seal the pastry).
Place the roast in the center of the pastry and wrap it completely, sealing the edges well.
Arrange the roast on the baking sheet lined with parchment paper, brush the pastry with beaten egg, then use the second roll to create decorations.
Bake for about 30 minutes or until golden brown at 180 ° C, in a preheated convection oven.
The crusted roast is ready: let it rest for at least 5-10 minutes before serving.