Morton’s Canadian Bacon

The very lean Canadian bacons are often smoked, but not necessarily so. Here’s an easy recipe made with the loin instead of the tenderloin. (If you look at a T-bone pork chop, you’ll see 2 rounds of meat. The smaller one, on the bottom, is the tenderloin; the larger one, on top, is the loin.) You can often purchase a whole pork loin at the supermarket, or talk to a local meat processor. It should be very fresh and properly chilled.

This recipe is designed to make use of such conveni