Bacon-Wrapped Maple Pork Loin - Revision history

Dhanson: /* Preparation */

2025-01-11T17:43:22Z

Preparation

← Older revision		Revision as of 17:43, 11 January 2025
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	[[Category:Pork]]		[[Category:Pork]]
			[[Category:Pork Loin]]

Dhanson: /* Preparation */

2020-12-15T23:34:02Z

Preparation

← Older revision		Revision as of 23:34, 15 December 2020
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	[[Category:Pork]]		[[Category:Pork]]
	~~[[Category:Thanksgiving 2015]]~~

Dhanson at 01:55, 12 June 2020

2020-06-12T01:55:26Z

← Older revision		Revision as of 01:55, 12 June 2020
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	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.		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 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.		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.		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.

Dhanson: /* Ingredients */

2020-06-11T00:26:13Z

Ingredients

← Older revision		Revision as of 00:26, 11 June 2020
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	* 1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed		* 1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed

	For roasting pork:		'''For roasting pork:'''

	* 3 garlic cloves, finely chopped		* 3 garlic cloves, finely chopped

Dhanson at 22:54, 26 November 2015

2015-11-26T22:54:01Z

← Older revision		Revision as of 22:54, 26 November 2015
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	\|Source=[http://www.epicurious.com/recipes/food/views/bacon-wrapped-maple-pork-loin-233983 Epicurious]		\|Source=[http://www.epicurious.com/recipes/food/views/bacon-wrapped-maple-pork-loin-233983 Epicurious]
	\|Yield=6-8 servings		\|Yield=6-8 servings
	\|Rating={{~~unrated~~}}		\|Rating={{Excellent}}
	}}		}}
	=== Ingredients ===		=== Ingredients ===

Dhanson: /* Preparation */

2015-11-26T22:53:42Z

Preparation

← Older revision		Revision as of 22:53, 26 November 2015
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	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.		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.

	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.		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]]
	[[Category:Thanksgiving 2015]]		[[Category:Thanksgiving 2015]]

Dhanson at 22:50, 26 November 2015

2015-11-26T22:50:03Z

← Older revision		Revision as of 22:50, 26 November 2015
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	{{RecipeSummary		{{RecipeSummary
	\|PrepTime=		\|PrepTime=30 min
	\|CookTime=		\|CookTime=2 hr
	\|Source=[http://www.epicurious.com/recipes/food/views/bacon-wrapped-maple-pork-loin-233983 Epicurious]		\|Source=[http://www.epicurious.com/recipes/food/views/bacon-wrapped-maple-pork-loin-233983 Epicurious]
	\|Yield=6-8 servings		\|Yield=6-8 servings

Dhanson: /* Ingredients */

2015-11-26T22:49:45Z

Ingredients

← Older revision		Revision as of 22:49, 26 November 2015
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	* 1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed		* 1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed

	For roasting pork		For roasting pork:

	* 3 garlic cloves, finely chopped		* 3 garlic cloves, finely chopped
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	* 16 bacon slices (about 1 lb)		* 16 bacon slices (about 1 lb)
	* 1 tablespoon cider vinegar		* 1 tablespoon cider vinegar

	* 1/2 teaspoon cornstarch		* 1/2 teaspoon cornstarch
	* 1 teaspoon water		* 1 teaspoon water
			* 1/4 c cream (optional)

	=== Preparation ===		=== Preparation ===

Dhanson: /* Preparation */

2015-11-25T00:38:24Z

Preparation

← Older revision		Revision as of 00:38, 25 November 2015
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	[[Category:Pork]]		[[Category:Pork]]
			[[Category:Thanksgiving 2015]]

Dhanson: Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[http://www.epicurious.com/recipes/food/views/bacon-wrapped-maple-pork-loin-233983 Epicurious] |Yield=6-8 servings |Rating={{unra..."

2015-11-25T00:21:17Z

Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[http://www.epicurious.com/recipes/food/views/bacon-wrapped-maple-pork-loin-233983 Epicurious] |Yield=6-8 servings |Rating={{unra..."

New page

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

=== 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 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.

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.

[[Category:Pork]]