Peameal Bacon or Canadian bacon is a cured pork loin rolled in Peameal and very inexpensive. Always pat it dry when you remove it from he package. It has a lot of flavour and you can dress it up many different ways. My Peameal Bacon Roast takes bacon to another level, serving it for supper to your family or to company, this is pure comfort.
Peameal bacon it is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin. The loins t are brine-cured and then rolled in cornmeal. It is very lean, but tasty. In Canada it is a national breakfast food and I often prefer it to regular bacon. As an Italian, I am drawn to anything pork, and I love this cut of pork.
I like to use bacon to boost the flavour of dishes. Try this from my blog https://recipesatmytable.com/asparagus-and-turkey-bacon-risotto/
An interesting read on the history of Peameal Bacon https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-history-of-canadian-peameal-bacon/
Ingredients for Peameal Bacon roast
- Peameal Bacon (whole)
- 1 tablespoon olive oil
- 1/2 tsp Italian seasoning
- 2 tbsp ( medium maple syrup
- 1 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 2 tbsp peach jam
- ¼ tsp (1 mL) freshly ground pepper
- 1 lb. peameal bacon roast
Process
Put the maple syrup, mustard, vinegar, peach jam and pepper in a small bowl. Stir and put it aside.
Take a knife and score the cornmeal in intervals. Place some sliced garlic in the pockets. Sprinkle the roast with 1/2 tsp Italian dressing and rub in the olive oil.
Place it into a 400 F oven for 15 minutes. Then take out the roast and brush it the sauce and then turn the temperature down to 350 for another 30 minutes.
Let it rest for 15 minutes.
Serve the roast with remaining sauce from the pan.
We served it with a side of pierogies and corn. Simple and comforting.
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