Canadian Back Bacon with Maple Mustard Mop
Published by Robert Rose
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.
This maple and mustard sauce is also wonderful with pork tenderloin and grilled sausages.
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Texturebuttery, meaty, salty, savory, smoky, spiced, sweet, tangy, tart
- 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
Preheat grill to medium-high.
In a small saucepan, combine maple syrup, Dijon mustard and regular mustard. Blend together over medium heat for 3 to 4 minutes.
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.
1999, 2007 Kathleen Sloan-McIntosh