Bacon-Wrapped Maple Pork Loin

A succulent pork loin roast brined in maple syrup and herbs, wrapped in bacon, and roasted to perfection. The meat is finished with a maple-cider glaze and served with a rich pan sauce.

8 servings

12 hr 10 min

Published October 4, 2025

Ingredients

•8 cups water
•⅓ cup kosher salt
•2 tablespoons maple syrup (Grade B or amber)
•½ teaspoon crushed black peppercorns
•2 sprigs fresh sage
•1 clove large garlic clove
•1 leaf bay leaf
•1 piece boneless pork loin roast
•3 cloves garlic cloves
•2 tablespoons fresh sage
•3 tablespoons maple syrup (Grade B or amber)
•16 slices bacon
•1 tablespoon cider vinegar
•½ teaspoon cornstarch
•1 teaspoon water
•1 piece instant-read thermometer

Cooking Instructions

1.
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.
120 min
2.
Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours.
480 min
3.
Put oven rack in middle position and preheat oven to 350°F.
15 min
4.
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.
15 min
5.
Roast pork until thermometer registers 140°F, 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 150°F, 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.
90 min
6.
Skim fat from pan juices and discard, then transfer jus to a small saucepan and bring to a simmer. Stir together cornstarch 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.
10 min

Ingredients

•8 cups water

•⅓ cup kosher salt

•2 tablespoons maple syrup (Grade B or amber)

•½ teaspoon crushed black peppercorns

•2 sprigs fresh sage

•1 clove large garlic clove

•1 leaf bay leaf

•1 piece boneless pork loin roast

•3 cloves garlic cloves

•2 tablespoons fresh sage

•3 tablespoons maple syrup (Grade B or amber)

•16 slices bacon

•1 tablespoon cider vinegar

•½ teaspoon cornstarch

•1 teaspoon water

•1 piece instant-read thermometer

Cooking Instructions

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.

120 min

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

480 min

Put oven rack in middle position and preheat oven to 350°F.

15 min

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.

15 min

Roast pork until thermometer registers 140°F, 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 150°F, 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.

90 min

Skim fat from pan juices and discard, then transfer jus to a small saucepan and bring to a simmer. Stir together cornstarch 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.

10 min