Roasted Peameal Bacon

roasted peameal bacon

Peameal Bacon is a cured pork loin rolled in peameal. In the United States they call it Canadian Bacon. If you’re Canadian, of course you know what it is. But, some Canadians may not have thought about roasting one in the oven. I hadn’t, until my college friend Christine brought one from home and cooked it for dinner. Since she grew up on a dairy farm, I knew Roasted Peameal Bacon had to be good. Farmers know food and I had lots of great meals at her place. That was a FEW years ago now but I’ve never forgotten how good it was!

This is a really inexpensive cut of meat.  And seriously, 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. Make sure you pat it dry before roasting to ensure it browns properly.

peameal bacon

Glazed Peameal Bacon

But, if you add a little glaze to the outside, it 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. For this I’m using 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.

peameal bacon

Roast it at 400 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. Don’t add the glaze at the beginning, otherwise it will be quite burnt by the time the peameal is cooked. Peameal Bacon is raw so you need to roast it at least an hour to ensure it’s cooked properly. You don’t need to cover Peameal Bacon when it’s roasting.

roasted peameal bacon glazed back bacon canadian

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.

roasted peameal bacon

 

This is perfect served with Mac and Cheese. I mean, you have the oven on already, right?

Here’s the recipe:

Roasted Peameal Bacon

Cured pork loin or peameal Bacon roasted with a sweet and zesty glaze
Course Main Course
Cuisine Canadian
Keyword back bacon, canadian bacon, cured pork loin, roasted peameal bacon
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Servings 6 people

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.
Print Recipe

make it a meal

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roasted peameal bacon

12 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!

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