Bacon-Wrapped Maple Pork Loin
Bacon-Wrapped Maple Pork Loin is a gluten free and dairy free main course. This recipe makes 8 servings with 561 calories, 58g of protein, and 32g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of kosher salt, garlic cloves, pork loin roast, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.
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.