The combination of Morton® Tender Quick® or Sugar Cure® and granulated sugar result in this slightly sweet, meaty breakfast meat perfect for everything from eggs Benedict to BLTs.

Ingredients

• 1 boneless pork loin
• 1 tablespoon Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix per pound of loin
• 1 teaspoon sugar per pound of loin

Preparation

1. Trim fat from pork loin.
2. Mix Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix and sugar.
3. Rub mixture into the loin. Place loin in “food grade” plastic bag; tie open end. Refrigerate and allow to cure for 3-5 days.
4. Remove from cure.
5. Soak loin in cool water for 30 minutes; pat dry.
6. Refrigerate uncovered to dry slightly before cooking.
7. Cut into 1/8 inch thick slices.
8. Preheat skillet; brush with oil. Fry over low
   heat, turning to brown evenly, about 8 – 10 minutes.