Directions:
- Curing:.
- Trim fat from pork loin.
- Mix Morton Tender Quick and sugar.
- Rub mixture into the loin.
- Place loin in food grade plastic bag; tie open end.
- Refrigerate and allow to cure for 3-5 days. Remove from cure.
- Soak loin in cool water for 30 minutes; pat dry.
- Refrigerate uncovered to dry slightly before cooking.
- Cooking:.
- Cut into 1/8 inch thick slices. Preheat skillet; brush with oil. Fry over low heat, turning to brown evenly, about 8 - 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.74 Kcal (736 kJ) | ||
| Calories from fat | 36.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 6% | |
|---|---|---|---|
| Cholesterol | 89.81mg | 30% | |
| Sodium | 66.69mg | 3% | |
| Potassium | 526.64mg | 11% | |
| Total Carbs | 0.75g | 0% | |
| Sugars | 0.74g | 3% | |
| Protein | 29.94g | 60% | |
| Iron | 1.4mg | 8% | |
| Calcium | 6.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 128.44 Kcal (538 kJ) | ||
| Calories from fat | 26.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 6% | |
|---|---|---|---|
| Cholesterol | 65.64mg | 30% | |
| Sodium | 48.74mg | 3% | |
| Potassium | 384.89mg | 11% | |
| Total Carbs | 0.55g | 0% | |
| Sugars | 0.54g | 3% | |
| Protein | 21.88g | 60% | |
| Iron | 1mg | 8% | |
| Calcium | 5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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