Bacon wrapped maple pork tender loin

You might have noticed by now, that I really like to mix sweet flavors into my dishes and this is one more recipe that applies to this fact. A tender and juicy pork tenderloin wrapped in bacon and glazed with maple syrup. Hmm... served with roasted sweet potatoes (recipe will follow tomorrow) and a fresh rocket leaf and endive salad. Be sure to plan in the time for brining - at least 8 hours.


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Serves 4


For brining pork

• 4 cups   water
• 2,5 tbsp coarse sea salt
• 1 tbsp    maple syrup 
• 1/2 tso   crushed black peppercorns
• 1 sprig   fresh sage
• 1            garlic clove, smashed
• 1            bay leaf
• 1            pork tenderloin, (app. 600g), trimmed

For roasting pork

• 3           garlic cloves, finely chopped
• 2 tbsp  finely chopped fresh sage
• 3 tbsp  maple syrup 
• 200 g  bacon slices 
• 1 tbsp cider vinegar
• 
  

Brine pork:

Combine all brining ingredients except pork tenderloin in a saucepan and heat over high heat, stirring, until salt is dissolved. Pour brine into a deep casserole dish; 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 175°C/350°F.

Pat pork dry (discard brine), 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/60°C, about 30 minutes. 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/66°C, about 5 minutes more. If the bacon has not browned yet, turn on the oven grill on high until the bacon is crispy.  Remove from oven and let stand in pan 10-15 minutes. Transfer the tender loin to a cutting board and cut into 3 cm thick slices.

Stir the remaining tablespoon of syrup into the cooking juices. Serve the meat on preheated plates and drizzle with the sauce.