Bacon-Wrapped Maple Pork Loin

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This bacon-wrapped maple pork loin is an excellent choice for a centrepiece roast that offers a sophisticated balance of sweet and savoury flavours. By brining the pork loin in a fragrant mixture of sage, garlic, and maple syrup, the meat remains incredibly succulent and tender throughout the roasting process. The addition of a smoky bacon lattice not only protects the lean meat but also provides a delicious, salty crunch that complements the autumnal notes of the glaze.

As a high-protein main dish, this recipe is as nourishing as it is impressive, making it ideal for a weekend family gathering or a festive dinner party. The accompanying sauce, enriched with the roasting juices and a touch more maple, ties the whole dish together beautifully. Serve it alongside roasted root vegetables or a crisp green salad for a balanced and wholesome homemade meal.

Ingredients for Bacon-Wrapped Maple Pork Loin

1925ml vatten
80ml kosher salt
2 tablespoons maple syrup (Grade B or amber)
1/2 teaspoons 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
3 vitlöksklyftor, finhackade
2 tablespoons finely chopped fresh sage
45ml maple syrup (Grade B or amber)
16 bacon slices (about 1 lb)
1 matsked äppelcidervinäger
1/2 teaspoons cornflour
1 tesked vatten
en snabbavläsande termometer

How to make Bacon-Wrapped Maple Pork Loin

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.

Placera ugnsgallret i mitten av ugnen och förvärm ugnen till 177 °C.

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 60°C, 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 66°C, 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 cornflour 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.

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