Recipe

Bacon-wrapped Maple Pork Loin Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 6 months, 1 week ago **NOTE: Don't be alarmed by the prep time - you're brining the pork for 8 to 24 hours and once you get it in the marinade, you don't have to babysit the pork. I found this recipe on Epicurious over a year or so ago and made it for a holiday meal. ... More Prep:1210m Cook:85m Servings:8	Lunasea
	pork maple bacon moderateeasy beautiful impressive

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Ingredients

For brining pork:

8 cups water

1/3 cup kosher salt

2 tablespoons maple syrup (Grade B or amber) - can sub molasses here, but don't use blackstrap

1/2 teaspoon crushed black peppercorns

2 sprigs fresh sage

1 large garlic clove, smashed

1 Turkish or 1/2 California bay leaf

1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed

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For roasting pork:

3 garlic cloves, finely chopped

2 tablespoons finely chopped fresh sage

3 tablespoons maple syrup (Grade B or amber)

16 bacon slices (about 1 lb)

1 tablespoon cider vinegar

1/2 teaspoon cornstarch

1 teaspoon water

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Special equipment: an instant-read thermometer

Directions

Brine pork:

Combine all brining ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Pour brine into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours.

Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours. (8 hours is good - 24 hours of brining is even better)

****

NOTE: I like to use my rack in the roasting pan for this recipe, so the bacon browns somewhat on the bottom of the roast. If you don't have a rack, see if a small cooling rack you have will fit inside your larger roasting pan instead. If you have neither, it will still work - just don't expect the bottom bacon (the tucked under the loin part) to get brown. The bacon will certainly cook, it just won't brown.

Roast pork:

Put oven rack in middle position and preheat oven to 350°F.

Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan.

Stir together garlic, sage, and 1 tablespoon syrup in a small bowl and rub all over pork.

Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.

Roast pork until thermometer registers 140°F, about 1 1/4 hours.

Stir together 1 tablespoon syrup and vinegar until combined. Brush vinegar mixture carefully over bacon slices and continue to roast pork until thermometer registers 150°F, about 10 minutes more.

Remove from oven and let stand in pan 15 minutes.

Transfer roast to a cutting board with a lip, reserving juices in pan, and let roast stand, uncovered, while making sauce.

Skim fat from pan juices and discard, then transfer jus to a small saucepan and bring to a simmer.

Stir together cornstarch and water and whisk into jus. Simmer, stirring, until slightly thickened, about 1 minute.

Remove from heat and stir in remaining tablespoon syrup.

Serve pork with sauce.

Makes 6-8 delicious portions.

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Comments

rosemaryblue 6 months, 1 week ago said:
Excellent recipe! I am a pork lover, and cook pork quite often! Bacon does a miraculous "thing" with a pork loin. Wonderful.

kimmer 6 months, 1 week ago said:
Sounds absolutely wonderful! Like I say many times on this site, What time is dinner! I'm there. Your sides you serve with this sound like they really put this meal together! Great post.

chefmal 6 months, 1 week ago said:
*Droooooool*

jenniferbyrdez 6 months, 1 week ago said:
Fantastic. I'm there too. Thank you so much.

cheryilyn 6 months, 1 week ago said:
Wonderful post.

wolfpackjack 6 months, 1 week ago said:
Nice post Vickie.... wolf loves pork loin, bacon and real maple syrup... got my vote... thanks for the post...dave

possumqueen 6 months, 1 week ago said:
Wow!

I bet this would out of this world if I smoked it!

barngoddess 6 months ago said:
Another great sounding recipe--may tru this next weekend for a group of friends. Sure sounds awesome!! Thanks.

possumqueen 6 months ago said:
Alright.... I made a version of this yesterday - I totally deviated from the recipe and made one kick-butt smoked pork loin. Thanks for the inspiration!

pudgy47 6 months ago said:
Great recipe, Full of flavor. Will make again

theiris 5 months, 2 weeks ago said:
This was wonderful, a definate keeper! Thanks again,
Mare

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