\n Bacon-Wrapped Maple Pork Loin<\/p>\n <\/span>
\n <\/span>\n <\/p>Prep Time: 30 minutes<\/span><\/span><\/p>Cook Time: 1 hour, 25 minutes<\/span><\/span><\/p>Total Time: 1 hour, 55 minutes<\/span><\/span><\/p>Yield: Serves 6-8<\/span><\/p>Ingredients<\/p>
- For Brining Pork<\/span> <\/span><\/li>
- 8 cups<\/span> Water (I needed a bit more to cover the pork)<\/span><\/li>
- 1\/3 cup<\/span> Kosher salt<\/span><\/li>
- 2 Tbsp.<\/span> Crushed black peppercorns<\/span><\/li>
- 2 sprigs <\/span> Fresh sage (I used dried)<\/span><\/li>
- 1 large<\/span> Garlic clove<\/span><\/li>
- 1 <\/span> Bay leaf<\/span><\/li>
- 1 (4-4.5 lb.) <\/span> Boneless pork loin roast, trimmed<\/span><\/li>
- For Roasting Pork<\/span> <\/span><\/li>
- 3 <\/span> Garlic cloves, finely chopped<\/span><\/li>
- 2 Tbsp.<\/span> Finely chopped fresh sage (I used dried)<\/span><\/li>
- 3 Tbsp. <\/span> Maple syrup (Grade B or amber, I used Grade A)<\/span><\/li>
- 16 <\/span> Bacon slices<\/span><\/li>
- 1 Tbsp.<\/span> Cider vinegar<\/span><\/li><\/ul>
Cooking Directions<\/p>
- BRINE PORK\r<\/li>
- 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.\r<\/li>
- 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.\r<\/li>
- ROAST PORK\r<\/li>
- Put oven rack in middle position and preheat oven to 350F.\r<\/li>
- 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.\r<\/li>
- Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.\r<\/li>
- 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. \r<\/li>
- Remove from oven and let stand in pan 15 minutes. <\/li><\/ol><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"
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. \u00a0Somehow I held onto it and kept it through … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[27,154,213,263,277,302,305,372],"tags":[],"_links":{"self":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/743"}],"collection":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=743"}],"version-history":[{"count":0,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/743\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=743"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=743"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}