← Back to Search Results
grilling
Canadian Back Bacon with Maple Mustard Mop Recipe-8853

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Here is an all-Canadian treat — thick slices of back bacon (also called peameal bacon), mopped with a maple and mustard sauce. Stack these slices on a crusty roll along with some grilled onions and serve with an ice-cold ale — heaven... Canadian style.

Yield: Serves 4

Ingredients

  • ½ cup (125 mL) pure maple syrup
  • ¼ cup (50 mL) Dijon mustard
  • ¼ cup (50 mL) regular mustard
  • 1 lb (500 g) whole back bacon (Canadian bacon) cut into 4 thick slices
  • ½ cup (125 mL) melted unsalted butter

Directions

Preheat grill to medium-high.

1. In a small saucepan, combine maple syrup, Dijon mustard and regular mustard. Blend together over medium heat for 3 to 4 minutes.

2. Brush sliced bacon on both sides with melted butter. Place on preheated grill. Cook for 10 to 15 minutes, turning frequently. Baste with mustard sauce during last 5 minutes of cooking. Serve immediately.

Notes

This maple and mustard sauce is also wonderful with pork tenderloin and grilled sausages.


© 1999, 2007 Kathleen Sloan-McIntosh
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings.

526kcal (26%)
62mg (6%)
0mg (1%)
195mcg RAE (7%)
562mg
43mg
27g
24g
1g
31g
124mg (41%)
2121mg (88%)
17g (87%)
33g (51%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
desserts-4-today Desserts 4 Today
by Abby Dodge
raos-cookbook Rao's Cookbook
by Frank Pellegrino
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
spice Spice
by Ana Sortun
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
lucid-food Lucid Food
by Louisa Shafia
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?