Bacon-wrapped Maple Pork Loin Recipe

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Bacon-wrapped Maple Pork Loin
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Ingredients
18
Count
Nutrition
596
Calories
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Ingredients:

Directions:

  1. Brine pork:
  2. 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.
  3. Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours. (8 hours is good - 24 hours of brining is even better)
  4. ****
  5. NOTE: I like to use my rack in the roasting pan for this recipe, so the bacon browns somewhat on the bottom of the roast. If you don't have a rack, see if a small cooling rack you have will fit inside your larger roasting pan instead. If you have neither, it will still work - just don't expect the bottom bacon (the tucked under the loin part) to get brown. The bacon will certainly cook, it just won't brown.
  6. Roast pork:
  7. Put oven rack in middle position and preheat oven to 350°F.
  8. Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan.
  9. Stir together garlic, sage, and 1 tablespoon syrup in a small bowl and rub all over pork.
  10. Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.
  11. Roast pork until thermometer registers 140°F, about 1 1/4 hours.
  12. Stir together 1 tablespoon syrup and vinegar until combined. Brush vinegar mixture carefully over bacon slices and continue to roast pork until thermometer registers 150°F, about 10 minutes more.
  13. Remove from oven and let stand in pan 15 minutes.
  14. Transfer roast to a cutting board with a lip, reserving juices in pan, and let roast stand, uncovered, while making sauce.
  15. Skim fat from pan juices and discard, then transfer jus to a small saucepan and bring to a simmer.
  16. Stir together cornstarch and water and whisk into jus. Simmer, stirring, until slightly thickened, about 1 minute.
  17. Remove from heat and stir in remaining tablespoon syrup.
  18. Serve pork with sauce.
  19. Makes 6-8 delicious portions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 596.48 Kcal (2497 kJ)
Calories from fat 272.71 Kcal
% Daily Value*
Total Fat 30.3g 47%
Cholesterol 205.49mg 68%
Sodium 1554.63mg 65%
Potassium 1138.12mg 24%
Total Carbs 9.93g 3%
Sugars 8.53g 34%
Dietary Fiber 0.24g 1%
Protein 63.56g 127%
Vitamin C 0.6mg 1%
Iron 2.7mg 15%
Calcium 63.4mg 6%
Amount Per 100 g
Calories 105.01 Kcal (440 kJ)
Calories from fat 48.01 Kcal
% Daily Value*
Total Fat 5.33g 47%
Cholesterol 36.18mg 68%
Sodium 273.69mg 65%
Potassium 200.37mg 24%
Total Carbs 1.75g 3%
Sugars 1.5g 34%
Dietary Fiber 0.04g 1%
Protein 11.19g 127%
Vitamin C 0.1mg 1%
Iron 0.5mg 15%
Calcium 11.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.4
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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