Bacon-Wrapped Maple Pork Loin

Ingredients for Bacon-Wrapped Maple Pork Loin

• 1925ml water

• 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 garlic cloves, finely chopped

• 2 tablespoons finely chopped fresh sage

• 45ml maple syrup (Grade B or amber)

• 16 bacon slices (about 1 lb)

• 1 tablespoon cider vinegar

• 1/2 teaspoons cornflour

• 1 teaspoon water

• en snabbavläsande termometer

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 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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