Bacon Wrapped Pork Loin

so at baker and banker last weekend, we tried their bacon wrapped pork loin special. it was delicious. it tasted like it had been brined so i decided to prep it that way.

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

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

Roast pork:
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. 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. 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.
so i was actually pretty lazy and didnt cook the brine which i realized over the weekend is a big no no because then the meat is marinated very unevenly. i marinated steak in a similar fashion, in a wine bath and got the same results. some portions were a lot saltier than others. so lesson learned, always cook the brine! other than that, the pork was juicy and awesome! only other thing is that i prefer my pork just a tiny bit on the rarer side so i wouldnt cook it all the way to 140 or 150. maybe 120 or 130 would be enough. even at baker and banker the, pork was pink in the middle which i thought was perfect.