Easy Canadian Bacon Roast Recipe

Glazed Peameal Bacon Roast Recipe

Canadian Back 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

Serves: 6


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

peameal bacon bacon recipe
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.

Canadian back bacon recipe

8 Slice thinly and enjoy for breakfast, lunch or dinner.



This entry was posted in Recipes and tagged by Diane Greene. Bookmark the permalink.

About Diane Greene

Diane Greene stepped off the corporate treadmill in 2004 for pursue a life of traveling and adventure. 10 years later she is still operating Toronto's only Boat Bed and Breakfast and travelling with her husband on Boatel, their 65 foot trawler in the US and Bahamas during the winter. Diane has three wonderful children and 3 grandbabies. Diane loves photography, travel and scuba diving.

One thought on “Easy Canadian Bacon Roast Recipe

  1. 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!

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