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Canadian Bacon

1

boneless pork loin

1

tablespoon

*Morton® Tender Quick® mix <#>* or *Morton® Sugar

(Plain), mix <#>* per pound of loin

1

teaspoon

sugar per pound of loin

1

Trim fat from pork loin. Mix Morton® Tender Quick® mix or Morton® Sugar

2

Cure® (Plain) mix and sugar. Rub mixture into the loin. Place loin in

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"food grade" plastic bag; tie open end. Refrigerate and allow to cure

4

for 3-5 days. Remove from cure. Soak loin in cool water for 30 minutes;

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pat dry. Refrigerate uncovered to dry slightly before cooking.

6

Cooking*

7

Cut into 1/8 inch thick slices. Preheat skillet; brush with oil. Fry

8

over low heat, turning to brown evenly, about 8 - 10 minutes.

9

Pea Meal Bacon: After loins are dry, rub liberally with a mixture of

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cornmeal and black and red pepper to taste. Cover with plastic wrap and

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refrigerate. Before frying, sprinkle slices with additional cornmeal.

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spices, Nature's Seasons brings out the flavor of fresher, lighter foods

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without overpowering them. Use it on chicken, fish, vegetables, pasta,

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even salads.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (3.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

118.11

Calories From Fat (24%)

28.79

% Daily Value

Total Fat 3.18g

5%

Saturated Fat 1.12g

6%

Cholesterol 61.38mg

20%

Sodium 45.57mg

2%

Potassium 359.91mg

10%

Total Carbohydrates 0g

0%

Fiber 0g

0%

Sugar 0g

 

Protein 20.84g

42%