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
- 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.
- 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.
- 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.
- 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.
- 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.