Bacon-Wrapped Maple Pork Loin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Maple syrup brings out the subtle sweetness of the bacon. If you like, you can substitute molasses (not blackstrap). Ingredients:
8 cups water |
1/3 cup kosher salt |
2 tablespoons maple syrup (grade b or amber) |
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 |
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 |
Directions:
1. 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.
2. Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours.
3. Roast pork: Put oven rack in middle position and preheat oven to 350°F.
4. 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.
5. Roast pork until thermometer registers 140°F, about 1 1/4 hours. Stir together 1 tablespoon syrup and vinegar until combined. Brush vinegar mixture 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.
6. 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.
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