Bacon-Wrapped Maple Pork Loin

New Year's Day and pork just work well together and here is a dish that says "Happy New Year, y'all!" 100% easy and 110% great tasting... I dare you to try it!



- Chez






For Brining pork

• 8 cups water


• 1/3 cup kosher salt


• 4 tablespoons maple syrup (Grade B or amber)


• 2 teaspoon crushed black peppercorns


• 2 sprigs fresh sage


• 1 large garlic clove, smashed


• 3 Turkish or 2 California bay leaf


• 1 (4- to 4 1/2-lb) boneless pork loin roast

For Roasting Pork

• 3 garlic cloves, finely chopped


• 2 tablespoons finely chopped fresh sage


• 5 tablespoons maple syrup (Grade B or amber)


• 5 tablespoon cider vinegar


• 16 bacon slices (about 1 lb)

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.

Put oven rack in middle position and preheat oven to 350°F.

Roast pork: Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan.

Stir together garlic, sage, and syrup in a small sauce pan and heat over medium high until reduced by half. allow to cool.

Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.

"Paint" roast with syrup mixture and roast pork until thermometer registers 140°F, about 1 1/4 hours.

Brush pork with syrup/vinegar reduction and continue to roast until internal temp reaches 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 and let roast stand, uncovered, 5 minutes.

Carve and serve.