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Bacon-Wrapped Maple Pork Loin
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Yield: 8-10 servings
Source: Gourmet Magazine, March 2006
Gourmet's comments: Maple syrup brings out the subtle sweetness of the bacon. If you like, you can substitute molasses (not blackstrap).
Comments from a NY Kitchen: This was OUTSTANDING! I changed the amount of
bacon to 1/2 pound and the servings to 10 just to bring this down in
points. The brining kept the pork moist and tender. I would
imagine it would be pretty good for any one on CORE except for the
bacon and maple syrup (nominal amount). I also ordered a `Grade B'
maple syrup as advised. The difference in taste between
regular `real' maple syrup and the `grade B' was significant. I
think it added a subtlety to the sweetness of the meat and the sauce
made from the drippings. I did find the cooking times to be on the
long side. I tend to hover and pull pork early for fear of
overcooking. Know your oven and pull it out at around 140 ... worked
for me.
INGREDIENTS:
For brining pork:
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)
8 bacon slices (about .5 lb)
1 tablespoon cider vinegar
1/2 teaspoon cornstarch
1 teaspoon water
INSTRUCTIONS:
- 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.
NUTRITIONAL INFO:
Healthy Units: 8 per serving (if 10 servings) - if you only make 8 servings, its 10/serving.
per Mastercook: 315 Calories; 17g Fat (51.1% calories from fat); 30g Protein; 8g Carbohydrate; trace Dietary Fiber; 76mg Cholesterol
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