suemunzlinger's Recipe

Bacon Wrapped Pork Loin with sage and maple

Category: Main Dish

Marinade
4 cups water
1/2 tablespoon salt
3 tablespoons maple syrup
1/2 teaspoon crushed black peppercorns
2 sprigs fresh sage
1 large garlic clove, smashed
1 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
16 low sodium bacon slices (about 1 lb)
1 tablespoon cider vinegar
1/2 teaspoon cornstarch
1 teaspoon water



Combine all ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Pour into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours.

add pork, making sure it is completely covered and marinate, covered and chilled, 8 to 24 hours.

Roast pork:
Put oven rack in middle position and preheat oven to 350F.

Pat pork dry (discard marinate) 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 140F, 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 150F, - 160F(** see note) 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 to a small saucepan and bring to a simmer. Stir together cornstarch and water and whisk into juices. Simmer, stirring, until slightly thickened, about 1 minute. Remove from heat and stir in remaining tablespoon syrup. Serve pork with sauce.

** note Special equipment: an instant-read thermometer
( Remember that the internal temperature will rise five to 10 degrees after you take the pork off the heat. So, for perfectly cooked pork, cook it until it's still a bit underdone and then let it rest 10 to 15 minutes before eating
.
Now "they" say that pork does not have to be well done and should be pink in the middle. I still like my pork with no pink in the middle. Sue)
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Internal temperatures for various meats. Always use a meat thermometer.

Ground Meat and Meat Mixtures:

Ground beef, pork, veal, lamb -- 160F
Ground turkey, chicken -- 165F

Fresh Beef, Veal, Lamb:

Medium rare -- 145F
Medium -- 160F
Well Done -- 170F

Poultry:

Chicken & Turkey, whole -- 180F
Poultry breasts, roast -- 170
Poultry thighs, wings, legs -- 180F
Duck & Goose -- 180F
Stuffing (cooked alone or in bird) -- 165F

Fresh Pork:

Medium -- 160F
Well Done -- 170F

Ham:

Fresh (raw) -- 160F
Pre-cooked (to reheat) -- 140F

Eggs & Egg Dishes:

Eggs -- Cook until yolk & white are firm
Egg dishes -- 150F
Leftovers & Casseroles -- 165F

Source: USDA

Epicurious