Bacon-wrapped Maple Pork Loin Main Dish Recipes


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Bacon-wrapped Maple Pork Loin

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 dont 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
  • ****
  • 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
  • ****
  • Special equipment: an instant-read thermometer



  • Method:

  • 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 dont 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 dont expect the bottom bacon (the tucked under the loin part) to get brown. The bacon will certainly cook, it just wont 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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