Bacon Wrapped Pork Loin

Ingredients

For the brine

• 8 cups water 
• 1/3 cup salt 
• 2 tablespoons maple syrup 
• 1 teaspoon pepper 
• 2 sprigs fresh sage 
• 2 garlic cloves 
• 1 bay leaf 
• 1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed 

For roasting pork

• 4 garlic cloves, minced
• 2 tablespoons of sage
• 3 tablespoons of  maple syrup
• 16 strips of bacon (about 1 lb) 
• 1 tablespoon cider vinegar 

Directions

Brine pork

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. 

2. 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. 

Roast pork

1. Put oven rack in middle position and preheat oven to 350°F. Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan. 

2. Stir together garlic, sage, and 1 tablespoon syrup in a small bowl and rub all over pork. 

3. Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin. 

4.  Roast pork until thermometer registers 140°F, about 1 1/4 hours. 

5. 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. 

6. Remove from oven and let stand in pan 15 minutes. 

7. Transfer roast to a cutting board with a lip, reserving juices in pan, and let roast stand, uncovered.