U225X / RECIPE ADDITION
Record: CHAT-0132
Added: 2026-09-15
Record link: https://u225x.com/record/CHAT-0132#recipes

A named-product pork-loin recipe answers the request for an alternative to pork belly. It finishes in the skillet and supplies no cold-smoking instructions; Morton’s loin cure must not be transferred to belly or shoulder.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

SKILLET-COOKED CURED PORK LOIN — A CANADIAN-BACON-STYLE ALTERNATIVE
A newly supplied, named-product pork-loin alternative using Morton’s measured formula and skillet sequence, with explicit thermometer and storage guidance. Not a validated cold-smoking method or a Robert-tested bacon recipe.
Yield: About 8–10 breakfast portions from 2 lb trimmed loin
Prep / wait: 20 minutes active plus 3–5 days refrigerated curing and a 30-minute soak
Cook: About 8–10 minutes per skillet batch; verify 145°F and rest 3 minutes

INGREDIENTS
- 2 lb boneless pork loin, weighed after trimming visible fat
- 2 tablespoons Morton Tender Quick mix, for this exactly 2-lb trimmed loin
- 2 teaspoons granulated sugar
- Enough cold water to cover the loin during its post-cure soak
- 1–2 teaspoons neutral cooking oil for brushing the skillet

METHOD
1. Use a trimmed boneless pork loin, not pork belly or shoulder. Mix the measured Tender Quick and sugar and distribute over the entire loin. Place in a food-grade bag on a tray.
2. Cure in the refrigerator at 36–40°F for 3–5 days, following the Morton pork-loin recipe. Do not cold-smoke or leave it hanging at room temperature.
3. Remove from the cure and soak in cold water for 30 minutes in the refrigerator. Pat dry, then let the surface dry briefly uncovered in the refrigerator.
4. Cut across the loin into 1/8-inch slices. Brush a preheated skillet lightly with oil. Cook over low heat, turning for even browning, about 8–10 minutes per batch. Use a thin-tip thermometer inserted from the side to verify at least 145°F, then allow a 3-minute rest before eating. Cook longer if needed.
5. Put small portions in shallow containers and refrigerate at 40°F or below within 2 hours (1 hour if the surroundings exceed 90°F). Eat within 3–4 days or freeze; reheat leftovers to 165°F.

NOTES & STORAGE
- This is a pork-loin method based on Morton’s Canadian Bacon recipe. It answers the request for a cut other than belly with a fully cooked alternative; no cold-smoking process is supplied.
- Morton explicitly does not recommend Tender Quick for pork belly/bacon because it does not specify a reliable amount and cure time for that application. Do not transfer this loin formula to belly or shoulder.

RECIPE BASIS & REFERENCES
Morton: Meat Curing — Canadian Bacon: https://www.mortonsalt.com/article/meat-curing-canadian-bacon/
Morton: Tender Quick product limitations: https://www.mortonsalt.com/home-product/morton-tender-quick/
USDA: Pork roast/chop cooking endpoint: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe
USDA FSIS: Leftovers and Food Safety: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety