Bacon-Wrapped Roast Pork Recipe

Make the brine: boil 3 cups water and all ingredients, except for ice, in a large pot until sugar and salt have completely dissolved. Remove from heat, add ice, and let cool to room temperature.

Add pork to the brine, Making sure meat is completely submerged. Brine pork in the refrigerator for at least 24 hours.

Remove pork from brine. Discard brine. Pat pork dry and bring to room temperature 1 to 2 hours before roasting. preheat oven to 350°F. Grease a roasting pan and set a rack on top.

Meanwhile, make the stuffing: sauté garlic in olive oil. Add mushrooms and sauté for 1 minute. Add spinach. Season with salt and pepper. Let cool. Mix in cheese.

Spread stuffing on the center of the pork loin. Roll loin and cover surface with bacon strips. Secure with kitchen twine. Brush bacon with maple syrup, setting aside a small portion for basting. Place roll on prepared roasting pan. Wrap pan loosely with aluminum foil.

Place baby potatoes, carrots, and zucchini in separate oven-safe dishes. Toss vegetables in olive oil, salt, pepper, and thyme.

Place pork and vegetables in the oven. roast pork for 35 minutes to 1 hour, basting with the drippings every 20 to 30 minutes. Roast potatoes for 30 to 40 minutes. Roast carrots for 20 to 30 minutes and zucchini for about 15 minutes, or until cooked but still a bit crunchy

Remove foil and baste pork with reserved maple syrup. Increase oven temperature to 400°F and roast for 10 to 15 more minutes or until bacon is crisp and golden.

Transfer pork and vegetables to a platter. Let pork rest for 15 minutes before slicing.

Make the gravy: simmer drippings, broth, and cornstarch in a saucepan until slightly thick, about 2 minutes. Season with salt and pepper. Serve on the side.