My mom gave me a pork loin a couple weeks ago and now that the weather turned I decided to finally make it. I was looking for something different to do for a change and I found this recipe. I thought it turned out great and will do again. I already knew for my son and I this was going to be more than plenty, so I even decided before hand what I was going to do with the left overs which is make fried rice!
I thought this was pretty easy and doesn't take much time!
Bacon Maple Glazed Pork Loin
For the brine
8 cups water
2 tbls maple syrup grade B
whole peppercorns about a tbls
2 stems fresh sage
1 lg garlic clove smashed
1 bay leave
1/3 cup sea salt,( I also mixed in my Italian sea salt blend which is mixed with black pepper, sage, garlic, rosemary. I buy this at Pastaworks and love to put it on any poultry and bread with olive oil and sprinkle this on.)
Bring all ingredient's to a boil until the salt and syrup dissolves. Let cool for about an hour or 2 and then add pork loin. Let marinade for 8-24 hours. After this is done marinating pull out pork loin pat dry and discard the brine.
For the next part
3 garlic cloves chopped
2 tbls fresh sage
3 tbls maple syrup
about a 1lb of bacon, I got the applewood smoked bacon from whole foods it's thick and taste great!
I mixed the garlic, sage, and syrup and spread over the pork loin. I then wrapped each bacon slice around the pork tucking the ends underneath and slightly overlapping each piece to the end. Pre heat oven to 350 and cook for about an 1-1 1/4 or until 140 degrees. I also poured a little syrup on top of the bacon before I popped it in the oven. Cook in the middle rack. While the pork was cooking I also was basting the pork with it's juices from the pan. After it is done pull from pan and let rest. While this is resting take pan juices in a sauce pan boil add 1 tbls apple cider vinegar and 1/2 tsp cornstarch and thicken. Slice and serve with sauce. The pork was moist and taste great with the bacon. I will do this again for sure! Like I said I took the leftovers and made home made fried rice and it was still moist the next day!
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