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Wednesday, March 28, 2012

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. 
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! 








46 comments:

  1. i can't wait to try this,,looks so good,,thank you

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    1. This looks so good I'm cooking this tomorrow night i fixed one similar to this it was on here before it was delicious also but this looks even better I really enjoy all the recipes you put on here I try them all time I've not found a bad one yet Thank you for sharing all of these with us

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  2. Where is the Federal Grove bed and breakfast (city & state)?

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  3. Federal Grove is in Auburn, KY which is the south central KY area. Here is a link to their website: http://www.federalgrove.com/

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  4. OH.....that recipe sounds heavenly. My husband hunts wild hogs and can't wait to try it on one of those fresh pork loins!!! YUMMY......

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  5. My wife just served this roast for dinner and it was delicious!

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  6. I always have a problem with sides for some of these wonderful recipes. What suggestions do you have to serve with this wonderful roast?

    Thanks.

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    1. Scalloped potatoes!

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    2. Turnip Mashed Potatoes

      http://www.foodnetwork.com/recipes/paula-deen/turnip-mashed-potatoes-recipe/index.html

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    3. Sweet potato casserole & asparagus casserole would go great w/ this.

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    4. Grilled or roasted Corn on the cob, Fresh green beans with bacon & Onion and a side of sweet corn bread IF you need/like breads/carbs

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  7. My mouth is watering. Can't wait to try it.

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  8. I like this with the twice baked potato casserole and the broccoli casserole. The corn pudding and fresh green beans would also be good.

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  9. Sweet Potatoes, green beans, cranberry sauce would be good too. Pork is good anytime

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  10. This sounds heavenly. Can't wait to try it. Thanks so much for your recipes. I love southern cooking even though I'm from the north.

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  11. Most certainly going to try this ... sounds wonderful.

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  12. Looks so wonderful. Hoping to make for Easter dinner. Thanks for all your wonderful recipes. Janine

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  13. Thanks for sharing..planning to make this for Easter dinner...

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  14. A stupid question, but how do you get the bacon to stay wrapped on the roast? I can't wait to try it!

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    1. I just draped the bacon over the meat and it stayed although it didn't stay wrapped at the bottom once the meat cooked.

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  15. I made this yesterday and it was delicious! Definitely will make it again.

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  16. I will be making this very soon. I already have everything in my fridge/pantry except the pork loin. I am sure it will be great!

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  17. cant wait to try to make this

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  18. Have u thought about basket weaving the bacon first. Idea came from bacon explosion AKA fatty.

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    1. I've made this twice and it never fails! It's delicious and tender. My grandson suggested making the basket weave bacon tonite and it looks great....it adds more bacon which is just fine with us!

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  19. I made this tonight and it was fantastic! I scaled it down for a 1.2 lb pork loin (only two of us). It was delicious. Will definitely be making again! Thank you

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  20. I will be making this for Easter as well. I think I will make asparagus bundles and roasted potatoes, and applesauce as side dishes! Sue

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  21. Due to hypoglycemia issues I tend to get super low blood sugar if I eat sugar. It goes up and crashes down to 40-50. Not pleasant. I got the pork loin but only have sugar free maple syrup. Will this stilk work?

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  22. Is spicey brown same as deli mustard

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  23. Making this for easter.I bought a loin with ties do I keep them on?

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  24. I wonder whey they tied a pork loin? If it's just cut in two pieces, take the ties off and use the bacon to hold it together. You can't really wrap it in bacon with the ties under it.

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  25. Made this it was a hit with my family.

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  26. I made this tonight and my house full of picky eaters loved it. Thank you!

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  27. I made this on Sunday using pork tenderloin and it was wonderful

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  28. I have it in the oven now...I hope its as good as it looks...i added a little cayenne pepper to it to give it a little bite~!

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  29. OMGoodness....I made this today and its sooo good~!! I added a lil cayenne to it...i love cayenne...and I wish I had some fresh asparagus..i wrap n bake in oven...and some mashed taters...yum yum~!

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  30. Could you make in a slow cooker, if so how?

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  31. Would this work with a pork tenderloin? I have one and hate to wait until I go to the grocery store to try this recipe! Sounds wonderful!!

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  32. Would love to make this in a slow cooker as I do other Loin of pork roasts. Can I do this and how long would I cook it? Thanks for your input.

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  33. has anyone tried this in a crock pot yet?

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  34. I just tried this recipe. It is awesome!!! Cooking for my Dad's senior Citizens Card Group. I modified it to as sugar free as I could. Splenda Brown Sugar Blend a few are diabetics. Not one complaint. Yummy!!

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  35. sounds delicious but how much brown sugar did you use

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    1. I had to scroll through too to find this... The amount is listed here: "Mix 1 cup brown sugar, 2 Tbs. spicy brown mustard, 1Tbs. soy sauce, 1 Tbs. Worcestershire, 1/4 cup maple syrup" (just above the picture with the raw bacon)

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  36. Going into this recipe, I knew I would not be using the bacon (since I did not have any on hand.) As I was preparing the sauce, I had a feeling it was going to be super sweet (no salty bacon to balance it out.) I cut back on the maple syrup, used coarse Dijon mustard, and added some extra spices in (including cayenne, that was the key!) Paired perfectly with my apple cider and nutmeg mashed potatoes :) Thanks for a great recipe! http://www.thecookiewriter.com/2014/01/pork-tenderloin-with-sweet-mustard-sauce.html

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