Sweet And Spicy Bacon Marmalade

Spicy Dry Rub Pork Tenderloin

The Lost Italian’s Sweet and Spicy Bacon Marmalade

Makes: 1.5 cups

8 slices bacon, medium-diced
1 yellow onion, medium-diced (about 1 ½ cups)
½ cup brown sugar
1 teaspoon dried thyme
¼ teaspoon cayenne pepper

Sauté the diced bacon over medium heat until almost crispy. Use a strainer to remove bacon from pan, draining the bacon fat into a bowl for later use. Set bacon aside.

In the same pan, add onions and 1 tablespoon bacon fat; saute over medium-low heat until onion is softened and somewhat translucent, stirring occasionally. Add thyme and cayenne pepper and continue stirring for one minute.

Add cooked bacon and brown sugar and cook over medium heat, stirring often, until brown sugar is melted, about 5 to 8 minutes.

Can be served warm or chilled. Store in refrigerator for up to 5 days. To warm, heat gently in microwave to loosen it up before serving.

Excellent atop our Spicy Pork Tenderloin, or with seared scallops, on pizza, in salads, etc.