Roasted Peameal Bacon

roasted peameal bacon

Peameal Bacon is a popular breakfast meat in Canada. If you’re in the US, you might know it as Canadian Bacon. But did you know you can roast a whole unsliced Peameal? This recipe with a sweet and zesty glaze results in a crusty exterior and juicy interior.

Peameal Bacon is a cured pork loin rolled in peameal. It’s cured, but not cooked so it needs to be roasted at least an hour for a typical sized chunk.  It’s also very inexpensive so this one easily makes the budget friendly meals list. You can take it out of the package (being careful to remove the almost invisible roll of plastic wrap around it, as I’ve learned from one unfortunate mistake) and roast it uncovered, just like it is. That’s it. Too easy. But this sweet and zesty glaze? Yum city.

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how to roast peameal

How to Roast a Peameal Bacon

Make sure you pat your meat dry before roasting to ensure it browns properly. Lay the roast on a rack over a baking sheet to allow the roast to cook more evenly. If you cover the baking sheet with foil it’s a much easier clean up.

peameal bacon

Roast uncovered at 400 degrees for about 15 minutes, then turn the heat down to 350 for half an hour. After 45 minutes mix equal parts of jam and mustard and smear it all over the outer cornmeal crust. Return to the oven and roast for about 20 more minutes. You may need another 5 – 10 minutes depending on the size of the roast and how accurate your oven temperature is. Don’t add the glaze at the beginning, otherwise it will be quite burnt by the time the peameal is cooked.

The glaze helps seal the meat which is important for cuts like this with little fat. My favourite way to glaze any pork meat is a mixture of jam and mustard. Any kind of jam, any kind of mustard. If you’re salivating over the concept of jam and mustard, you might also like Spicy Mustard Chicken. For Roasted Peameal I use grainy Dijon and raspberry jam. I like this combo because they both have seeds and they match well with the grainy cornmeal crust on the outside of the meat. And it’s the right combination of zesty and sweet. This is the crusty exterior you’re looking for.

roasted peameal bacon

The outer crust holds the moisture inside so the meat is really juicy when you slice it. Just like any roasted meat it needs to be rested before slicing to allow time for the juices to move back into the centre of the roast.

This is perfect served with Mac and Cheese. I mean, you have the oven on already, right? If you try this recipe and love it, consider leaving a rating after the comments. Here’s the recipe:

roasted peameal bacon

Roasted Peameal Bacon

Cured pork loin or peameal Bacon roasted with a sweet and zesty glaze
Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Resting Time: 10 minutes
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Canadian
Keyword: back bacon, can you cook peameal bacon in the oven, canadian bacon, cured pork loin, glazed peameal, how to roast peameal, peameal bacon, peameal bacon roast, peameal roast, roasted peameal bacon
Servings: 6 people
Calories: 162kcal

Ingredients

  • 2 lb cured pork loin or peameal bacon
  • 1 Tbsp grainy mustard
  • 1 Tbsp raspberry jam any jam and mustard combination is good

Instructions

  • Unwrap peameal and remove any plastic wrap around meat. Pat dry.
  • Turn oven to 400° on roast setting. Place meat in baking dish skin side up. Roast uncovered for 15 minutes.
  • Reduce heat to 350° and roast an additional 30 minutes.
  • Mix together mustard and jam. Spread evenly over peameal, including ends. Roast another 20 minutes until top is sizzling and browning.
  • Let meat rest for 10 minutes before slicing.

Notes

A typical cured pork loin is about 2 lbs. Larger roasts require slightly longer cooking time. Increase time by 10 minutes for each additional half pound.
Nutrition information is based on a 2 lb roast sliced into 12 with 2 slices per serving.

Nutrition

Serving: 2slices | Calories: 162kcal | Carbohydrates: 5.2g | Protein: 22.7g | Fat: 6g | Saturated Fat: 2.3g | Polyunsaturated Fat: 4.5g | Cholesterol: 52.9mg | Sodium: 1136mg | Sugar: -10g
Tried this recipe?Let us know how it was!
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41 thoughts on “Roasted Peameal Bacon”

  1. Cut pea meal bacon in slices not quite through. Between slices place pineapple spears. Pour juice from can over pea meal and pineapple and bake. Never dry and very tasteful

  2. This was incredible! I scored the top and used a combination of grainy mustard and fig jam. Thank you so much for showing me a new budget friendly showpiece meal!

      1. Omg I just made fig jam, Meghan you’re brilliant. And thanks for the post on how to cook, Marci, I had my first whole peameal roast recently (at the Niagara Great Wolf Lodge of all places) and it was AMAZING.

  3. I used this wonderful recipe as a template, left out the jam and instead combined my pea-meal pork loin roast with a paste of granulated Dijon mustard, Italian dressing and topped with a light sprinkle of chopped onions, garlic powder and Montreal steak spice. Cooked following the times and temperature suggested here (with sliced potato medallions on the side). Turned out beautifully. Cheers for the idea, every other recipe I saw included Maple syrup and I wanted something more savoury than sweet.

    1. Wow thanks for that idea Sarah. What a great combination. I like to use steak spice in interesting ways too. I have a recipe on here for beer and steak spice mussels!

  4. Hi Marci:
    I like to roast peameal bacon but I don’t really care for the cornmeal covering so I rinse it off and pat dry before roasting. I’ve never put a paste on before but I’ll try it. I love the way it’s ready to slice or do whatever you wish instead of frying it with all the mess that involves.
    Love your choice of comfort recipes. Thanks
    Marilyn

    1. Hi Marilyn,
      That’s a great solution for someone who doesn’t like the cornmeal. Thanks for sharing. When you glaze the peameal, it kind of mixes with the cornmeal and makes a sweet, savoury crunchy crust which you might like better than plain cornmeal. But I’d love to hear how it turns out if you try it without the cornmeal.

  5. I’m a big fan of this pork cut. I normally glaze it with mustard, maple syrup and minced garlic.
    Mango chutney is good also.

  6. 5 stars
    Third time making this incredible roast, the mustard/jam glaze is delicious.
    Leftovers makes for great sandwiches and as an ingredient in omelettes.
    Try this, I guarantee you will not be disappointed.

    1. Nope, no water. You want a dry roast so the peameal gets crusty on the exterior. The jam and mustard glaze does make a sticky mess in the bottom of your pan, hopefully a good soak in hot soapy water is enough to scrub it clean.

  7. Hello:

    For a glaze, I am using honey dijon & the jam is a Plum Chutney. I was thinkin maybe orange marmalade or strawberry jam, but am going with the chutney. Hope it goes over well…..

      1. 5 stars
        I ended up doing Plum Chutney on 1/2 & Orange Marmalade on the other 1/2. For Mustard, I used a mild Polish mustard because it is grainy & I wasnt to sure of the honey dijon. The Polish mustard tastes like Keen’s Hot Mustard without the heat.

        The meat turned out beyond my expectations. At 1 point I was eating the marmalade side & I could taste the orange followed by the mustard flavor, it was so good, lol.

        I am doing up another tonight, so thanks for the flavors……..

  8. 5 stars
    Hi

    Thanks so much for this delicious recipe. The raspberry jam and grainy Dijon mustard tasted perfect together. I served it with fresh boiled potatoes, baked asparagus, red & yellow peppers drizzled with olive oil, a sprinkling of garlic powder and a healthy amount of shredded parmigiana.
    Absolutely Fabulous.

  9. 5 stars
    Hi Marci, I made this for supper tonight and wow! No leftovers for sandwiches☹ This was the absolutely best recipe for Peameal Bacon. I’ve never heard of it being roasted, but I don’t think I will ever fry it again! I followed most of what Brian had served with his, boiled potatoes, asparagus and I used carrot medallions instead of peppers. We had no leftovers at all. So good and one we’ll add to the rotation. Thank you for such a great meal.❤

    1. Hi Janice! I’m so glad to hear you loved it. Isn’t it crazy how something so simple can be a game changer? Sorry you didn’t have leftovers. Happens here as well.
      Marci

  10. 5 stars
    Absolutely delicious! Used the Raspberry Jam this time, I think I will try Cranberry Chutney next time. Delicious and so tender.

  11. 5 stars
    This by far has to be the best oven baked peameal ever , so juicy and awesomely flavorful , THANK YOU SOOOO ENJOYED XOX

  12. These are all wonderful ideas, i mixed together some red pepper jelly and homemade cranberries, made sure all chunks were gone, mixed in about 1 1/2 tbsp of dijon and baked as directed by recipe above, it was absolutely fabulous

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