Bacon-Wrapped Maple Pork Loin

I tore out this recipe from a Gourmet magazine my friend Sandy gave me when she was moving and needed to get rid of some stuff a couple of years ago.  Somehow I held onto it and kept it through a move and decided that I needed to make this soon, or throw out the recipe.  We tried it tonight and liked it!  Worth the effort!

Bacon-Wrapped Maple Pork Loin

Prep Time: 30 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 55 minutes

Yield: Serves 6-8

Ingredients

  • For Brining Pork
  • 8 cups Water (I needed a bit more to cover the pork)
  • 1/3 cup Kosher salt
  • 2 Tbsp. Crushed black peppercorns
  • 2 sprigs Fresh sage (I used dried)
  • 1 large Garlic clove
  • 1 Bay leaf
  • 1 (4-4.5 lb.) Boneless pork loin roast, trimmed
  • For Roasting Pork
  • 3 Garlic cloves, finely chopped
  • 2 Tbsp. Finely chopped fresh sage (I used dried)
  • 3 Tbsp. Maple syrup (Grade B or amber, I used Grade A)
  • 16 Bacon slices
  • 1 Tbsp. Cider vinegar

Preparation

  1. BRINE PORK
  2. Combine all brining ingredients EXCEPT pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Cool to room temperature, uncovered, about 2 hours.
  3. Add pork to brine, making sure it is completely covered by brine (this is where I added just plain water to the brine to make sure the pork was covered), and marinate, covered and chilled, 8 to 24 hours.
  4. ROAST PORK
  5. Put oven rack in middle position and preheat oven to 350F.
  6. Pat pork dry (discard brine, remove any strings from pork) and transfer to a roasting pan. Stir together garlic, sage, and 1 Tbsp. syrup in a small bowl and rub all over pork.
  7. Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.
  8. Roast pork until thermometer registers 140F, about 1-1/4 hours. Stir together 1 Tbsp. syrup and vinegar until combined. Brush vinegar mixture over bacon slices and continue to roast pork until thermometer registers 150F, about 10 minutes more.
  9. Remove from oven and let stand in pan 15 minutes.

About jenny

Jennifer Smith Greene is originally from and lives currently in Burbank, California with her husband Gavin Greene. Jenny completed her undergraduate degree from Woodbury University in Graphic Design. She has worked as a graphics & web designer, both as an in-house and freelance designer. She also has completed a Master of Divinity (MDiv) degree from Princeton Theological Seminary. She has worked as a hospital chaplain and in support roles in various churches. In her spare time, Jenny enjoys watercolor painting. She has taken classes and workshops under Joseph Stoddard, Tom Fong, Danny Gregory and Jane Friend. Additionally, Jenny is active in the community and volunteers her time on the Board of Family Promise of East San Fernando Valley, a social service nonprofit dedicated to helping homeless children and their families by providing shelter and support services to help the families find jobs and housing. Jenny enjoys reading (and highly recommends the site Goodreads), watching movies, playing softball and tennis and taking walks with her husband. Otherwise, Jenny is always curious to find out about those people who come to her site and would love to hear from you!
This entry was posted in bacon, garlic, maple syrup, pepper, pork, sage, salt, vinegar. Bookmark the permalink.

2 Responses to Bacon-Wrapped Maple Pork Loin

  1. Carrie says:

    This sounds like a lot of work! But it does sound good

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