Glazed Peameal Bacon Roast Recipe
Some call it back bacon, others call it peameal bacon and others know it as Canadian Back Bacon. Whatever you want to call it, it’s guaranteed that you will love this recipe. This Canadian back bacon peameal roast is moist and delicious when slowly roasted with a maple syrup, dijon and rosemary glaze. Our return guests often ask us to serve this delicious Canadian pork loin roast for breakfast whenever they come back. This is a very easy recipe for you to make too.
Prep Time: 10 mins
Cook Time: 1 hrs
|1 gram||800 grams or 1.75 pounds Cured porl loin rolled in peameal|
|1/4 cup||maple syrup|
|2 tablespoons||Dijon style mustard|
|2 teaspoons||chopped fresh rosemary|
|1 teaspoon||fresh ground black pepper|
1 Preheat oven to 350F/180°C.
2 Cut slits across the top of the roast about a 1/2 inch deep
3 Place the pork roast on pan lined with parchment page.
4 Combine maple syrup, Dijon mustard, chopped rosemary and pepper. Brush half of the basting mixture over the roast. I like to use the French’s Dijon that has chardonnay wine in it for a nicer flavour.
5 Bake in centre of oven for 25 – 30 minutes and baste again with remaining mixture.
6 Bake for an additional 30 minutes, or until a thermometer registers 130F/55°C.
7 Let rest for 5 minutes before slicing.
8 Slice thinly and enjoy for breakfast, lunch or dinner.
Wonderful. This works and tastes superb! This just proves that any recipe posted on May the 14th can only be good – that’s my BD!