Maple Bacon Roasted Pork Loin Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
• Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
• Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.

Steps:

• 1. Preheat oven to 350F
• 2. Mix 2T of the maple syrup, the sage, garlic, onion pwdr, pepper and salt to form a paste.
• 3. Rub the roast all over with the paste.
• 4. Lay the strips of bacon, overlapping slightly over the top of the roast and tuck the ends underneath.
• 5. Roast the pork for about an hour(for medium doneness. I like it a bit more done, so I adjust the time accordingly. Feel free to roast to your taste.) Remove from oven, brush the bacon with the remaining 1T of syrup. Return to oven and roast 10-15 min. more.
• 6. Remove roast from pan and allow to rest for about 10 min. then slice and serve!

Steps:

• 1. BRINE Take all of your brine ingredients and bring to a boil on the stove, stirring to mix well. Turn off heat and let cool. When completely cooled pour into a plastic bowl with lid and submerge tenderloin. Let these tenderloins soak overnight.
• 2. BACON PREP Put maple syrup in a small bowl, add about 2 tsp or more of cracked pepper. Mix together well. Separate your strips of bacon and set aside.
• 3. PORK LOIN Remove loin from brine - DO NOT throw out the brine if you are cooking in the smoker; set aside. Pat loin dry with paper towel Season loin with garlic powder, onion powder, and cracked pepper. ***Most smaller loins come with 2 loins in a package - if you have 2 loins put them together as one before wrapping with bacon, placing tapered end of one loin on thicker end of second loin. Skip folding tapered end step.***
• 4. WRAPPING THE LOIN WITH BACON **Before you begin to wrap the loin with bacon, know that you need to dip each piece of bacon in the maple syrup before wrapping around loin.** Take the tapered end of the pork loin and fold it over, hold it together while, with your free hand, take a piece of bacon, dip it in maple syrup and tightly wrap bacon around loin slightly stretching bacon as you wrap. Overlap your bacon and wrap tightly so you have no loose ends or sagging bacon pieces - this ensures you won't have to use toothpicks to keep the bacon in place. Continue wrapping the entire loin. At the end of the last piece of bacon, tuck the end under a piece of bacon that has been tightly wrapped. If you have any leftover maple syrup, drizzle over loin. Sprinkle bacon wrapped loins with a little more pepper.
• 5. COOKING: SMOKER The brine that you set aside... in your smoker, if you have a drip/steam pan, instead of using water fill it 1-inch from the top with the brine. If your smoker doesn't have a steam/dip pan, you can use a foil pan and place it on a bottom rack. Place the loins in the smoker and smoke at 200 - 220 degrees until the meat reaches 150 degrees (for safety - I cook to 145), remove, wrap in foil and let rest for at least 10 minutes before cutting and serving.
• 6. COOKING: BBQ GRILL Grill using indirect heat method, gently moving tenderloin around to evenly brown. Cook to internal temp of 150, remove from grill and let rest for 10 minutes before slicing.
• 7. COOKING: OVEN Preheat oven to 350 degrees. Wrap loin with bacon, without dipping in maple syrup. In a roasting pan with roasting rack, place loin on rack. Roast until you reach an internal temp of 140 (about 1hr 15 min). Baste/drizzle with maple syrup, return to oven and cook until internal temp reaches 150 (about 10 more minutes). Remove from oven, let rest 10 minutes before slicing.

Steps:

• Season the pork loin with 1 tablespoon of salt and a generous amount of black pepper. Chop the garlic and sage together to make a coarse rub for the pork. Rub it into the pork loin. Cover with plastic and refrigerate for a few hours, preferably overnight. Remove it from the refrigerator 30 minutes before you're going to cook. (Note: Please allow 8 hours for overnight marinating.)
• Preheat the oven to 425 degrees F. Set a medium sauté pan over medium-high heat. Add the bacon to the pan, and fry until crisp and fully rendered. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Return the pan to the heat.
• Add the orange juice, maple syrup, apple cider vinegar, and chili powder to the sauté pan with the rendered bacon fat. Simmer the glaze until it thickens and becomes syrupy, about 2-3 minutes. Once the glaze has thickened, drizzle in a tablespoon of olive oil, for added body and glossiness. Set aside.
• Trim, clean, and halve the Brussels sprouts. Spread them out on a rimmed baking sheet. Set aside.
• Peel and cut the butternut squash into quarter-moon shapes, ¼-inch thick. Spread out on a second rimmed baking sheet. Set aside.
• Remove the plastic wrap from the rested pork loin, and discard. Brush the sage/garlic mixture off and place the loin, fat side up, on the third rimmed baking sheet. Drizzle half of the cooled glaze over the pork loin, smearing it in with your hands. Coat the vegetables in the remaining olive oil, scatter a few sprigs of thyme on the trays, and season with salt. Toss with the remaining glaze. Place the trays in the oven and set a timer for 10 minutes.
• Check the vegetables after 10 minutes; remove from the oven once they're golden brown and slightly soft in the middle. Drop the oven's temperature to 375 F and continue roasting the pork loin until an instant-read thermometer inserted into the thickest end reads 140 degrees F, about 20-30 minutes. Remove from the oven and let rest.
• Spread the roasted vegetables on a large serving platter. Slice half of the pork loin, and arrange on top of the vegetables. Garnish with the cooked bacon and lemon wedges. Serve immediately.

Steps:

• Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
• Remove pork from brine, pat dry, and season all sides with salt and black pepper.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
• Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
• Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
• Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).