View source for Bacon-Wrapped Maple Pork Loin

{{RecipeSummary
|PrepTime=30 min
|CookTime=2 hr
|Source=[http://www.epicurious.com/recipes/food/views/bacon-wrapped-maple-pork-loin-233983 Epicurious]
|Yield=6-8 servings
|Rating={{Excellent}}
}}
=== 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

'''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
* 1/4 c cream (optional)

=== Preparation ===
'''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. 

'''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 130°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 140°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.  If the amount of jus is small, add the cream and continue simmering until thickened again.  Remove from heat and stir in remaining tablespoon syrup. Serve pork with sauce. 

[[Category:Pork]]
[[Category:Pork Loin]]