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Bacon-Wrapped Maple Pork Loin
Nb persons: 8
Yield:
Preparation time:
Total time:
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Time 85 minutes 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 |
**** 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 How to make it 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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