Maple syrup brings out the subtle sweetness of the bacon. If you like, you can substitute molasses (not blackstrap).

　　

Ingredients

Makes 6 to 8 servings

　　

For brining pork

8 cups water

　　1/3 cup kosher salt

　　2 tablespoons maple syrup (Grade B or amber)

　　1/2 teaspoon crushed black peppercorns

　　2 sprigs fresh sage

　　1 large garlic clove, smashed

　　1 Turkish or 1/2 California bay leaf

　　1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed

　　

For roasting pork

3 garlic cloves, finely chopped

　　2 tablespoons finely chopped fresh sage

　　3 tablespoons maple syrup (Grade B or amber)

　　16 bacon slices (about 1 lb)

　　1 tablespoon cider vinegar

　　1/2 teaspoon cornstarch

　　1 teaspoon water

　　

Special Equipment

an instant-read thermometer

　　

Brine pork:

Step 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.

　　

Step 2

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

　　

Roast pork:

Step 3

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

　　

Step 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.

　　

Step 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.

　　

Step 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.