Sausage-Provolone Patties With Fried Eggs

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6 ounces thick-cut bacon, cut into 3/4-inch pieces

3/4 pound pork tenderloin, cut into 3/4-inch pieces

2 tablespoons dry white wine

1 clove garlic, minced

1 tablespoon chopped fresh parsley

1 teaspoon dried sage

1/2 teaspoon red pepper flakes

3/4 teaspoon sugar

Kosher salt and freshly ground pepper

1/2 cup diced provolone cheese 

1 tablespoon vegetable oil

6 to 8 large eggs