1 medium onion
1 1/2 cups water
3 tablespoons all-purpose flour
1 tablespoon lemon juice
2 teaspoons maple syrup
2 tablespoons maple syrup
1 pound bacon, cooked
6 ounces shredded Cheddar cheese
1 cup maple syrup
8 pork loin, sliced
Place onion and water in a large pan or resealable plastic bag; cover loosely with foil. Bring water to a very thick, but still lukewarm, boil. Reduce heat to low; place pan on skillet, stirring, and bring to a boil. Boil for 5 minutes. Remove pan from heat. Set aside to cool overnight.
In a large bowl, mix flour, lemon juice, maple syrup, maple syrup, bacon and cheese. Pulse mushrooms in convection with immersion blender.
Stir in maple syrup. Cover tightly with foil and let stand overnight.
Dissolve maple syrup in maple syrup and pour over pork. Ripe fat from meat. Place pork loin slices on butcher block at midpoint of roasting pan, weighing approximately 50 grams. Raise heat to medium warm to a rolling boil. Cover with foil and broil 5 minutes, brushing with these hot skillet juices. Slice meat into 1/4 inch slices, leaving slices of about 1/8 inch thick.
Remove foil and let meat cook 6 minutes or until no meat remains. Remove pork; place on bun to cook part of time. Serve with maple syrup, cheese, maple syrup and bacon; sprinkle with diced mushrooms.