Bacon Wrapped Maple Glazed Pork Loin

The main course for the perfect special occasion dinner is a pork loin, wrapped in bacon and glazed with pure maple syrup.  I originally got this recipe from my sister, who is also a very good, southern cook.  She made this while she was visiting once and it was so good.  I did adapt it a little by adding the maple syrup because of something I had at a local bed and breakfast called Federal Grove.  Federal Grove is a civil war era, plantation style house that has been turned into a bed and breakfast, restaurant and an event venue.  It is also the southernmost maple syrup producer in the United States.  They have a maple syrup festival during the month of February and they feature dishes using the syrup.  It smells wonderful before you even get in the door.  They serve a maple glazed pork chop, which gave me the idea of adding the maple syrup to this.  I am going to visit Federal Grove soon and do an entire blog about it with pictures.  If you are in the area, you should go there to eat.  The house is also very interesting and furnished with all period antiques that are also for sale.  If you are ever in the area, make it a stop on your trip.  You won't regret it.

Here is what you will need for this delicious recipe:

Whole boneless pork loin, brown sugar, spicy brown mustard, bacon, soy sauce, Worcestershire, Federal Grove maple syrup, garlic salt, salt and pepper.

Ingredients:

1 whole boneless pork loin  4-6 lbs.

1 cup brown sugar 

2 Tbs. spicy brown mustard

1 Tbs. soy sauce

1 Tbs. Worcestershire

1/2 cup pure maple syrup plus some or drizzling when basting.

10-12 bacon slices

salt, pepper and garlic salt to taste



Mix 1 cup brown sugar, 2 Tbs. spicy brown mustard, 1Tbs. soy sauce, 1 Tbs. Worcestershire, 1/4 cup maple syrup.  Remove the layer of fat on top of the pork with a sharp knife or most of it. Sprinkle it with salt, pepper and garlic salt.  Pour the brown sugar glaze over the top.

Wrap the pork with bacon slices covering it all.  Drizzle the top with the maple syrup.

Cover with foil and bake for 1 hour at 375 degrees.  Remove foil and with a spoon re glaze the top with the dripping in the pan.  Recover and cook for 30 more minutes.  Uncover and re glaze again with the pan juices, you can drizzle with more syrup if you like now also.  Cook uncovered until bacon is brown and crispy... about 20 more minutes.

This is your finished pork loin. Let it rest for about 5-10 minutes before slicing.

This will be so tender and will slice in nice thin slices.  You can put the pan juices over it after slicing or leave as it is.  Make sure each portion has some of the sweet, crispy bacon with it...that's the best part to me!