Best 6 Maple Peameal Roast Recipes

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Welcome to the delectable world of maple peameal roast, where succulent pork tenderloins are carefully cured and rolled in a savory blend of spices, then glazed with the rich sweetness of maple syrup. This classic Canadian dish has been a staple of family dinners and special occasions for generations, offering a delightful combination of flavors and textures that will tantalize your taste buds. Whether you're a seasoned home cook or just starting your culinary journey, this article will guide you through the steps of creating the perfect maple peameal roast, ensuring a satisfying and memorable dining experience for you and your loved ones.

Here are our top 6 tried and tested recipes!

MAPLE PEAMEAL BACON ROAST



Maple Peameal Bacon Roast image

Found this recipe online. It is quite different from any pork recipe I've tried but oh so good!! I find 1/2 the recipe is enough for 2-4 people.

Provided by soulmatesforever

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

1 (3 1/2 lb) peameal bacon (roast)
1/2 cup maple syrup
2 tablespoons Dijon mustard
2 teaspoons chopped fresh rosemary
1 teaspoon fresh ground black pepper
1/4 teaspoon sea salt (optional)

Steps:

  • Preheat oven to 350F/180°C.
  • Cut six 1-inch slits across roast.
  • Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
  • Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush with basting mixture.
  • Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
  • Bake for 50 - 60 minutes, or until a thermometer registers 130F/55°C.
  • Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 488.3, Fat 18.7, SaturatedFat 5.9, Cholesterol 132.3, Sodium 3788.2, Carbohydrate 22.6, Fiber 0.3, Sugar 15.9, Protein 54.9

PEAMEAL BACON



Peameal Bacon image

Provided by Fredéric Morin

Categories     Brunch     Pork Tenderloin     Cornmeal     Maple Syrup     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 pounds (1.8 kg)

Number Of Ingredients 9

3 quarts (3 liters) cold water
1 cup (300 g) maple syrup
2/3 cup (150 g) kosher salt
2 tablespoons Prague powder #1 cure (optional)
10 peppercorns
1 tablespoon mustard seeds
1 bay leaf
4 1/2 pounds (2 kg) boneless lean pork loin
1 1/2 cups (215 g) coarse cornmeal or 1 1/2 cups (340 g) dried yellow peas, roughly milled in a food processor

Steps:

  • 1. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices.
  • 2. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Try to distribute the brine evenly over the loin. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Cover and refrigerate for 4 full days.
  • 3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
  • 4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.

PEAMEAL ROAST



Peameal Roast image

This was an "accident" that turned out very very well! A friend from the USA had written to say how he missed "Canadian Bacon" (also known as Peameal) so I thoughtlessly went to the butcher's and bought and froze a 4.5 lb chunk of it-not realizing I could not so simply export it to the States. So there it languished for ten months...after giving a dinner paty last night that did not give enough leftovers to provide a meal, I decided to try roasting this one... Accompanied with fresh mashed potato and steamed veggies, this was uniquely delicious...lots of leftovers that will accompany breakfasts, format sandwiches and suppers; any remains will go over to my next batch of pea soup...

Provided by John DOH

Categories     Pork

Time 2h5m

Yield 10 serving(s)

Number Of Ingredients 4

4 1/2 lbs peameal bacon
water
onion powder
garlic powder

Steps:

  • Sprinkle the roast with water.
  • Sprinkle with both seasonings.
  • Roast at 325 degrees Fahrenheit on a broiler pan until meat temperature reaches 175 degrees Fahrenheit.
  • Let meat rest for 25 minutes, and slice into quarter inch slices.

Nutrition Facts : Calories 320.5, Fat 14.2, SaturatedFat 4.5, Cholesterol 102.1, Sodium 2876, Carbohydrate 3.4, Protein 42.1

HOW TO COOK A WHOLE PEAMEAL BACON ROAST



How to Cook a Whole Peameal Bacon Roast image

Provided by Steve Cylka

Time 2h10m

Number Of Ingredients 2

1 peameal bacon roast ((about 3 pounds or so))
1/4 cup maple syrup

Steps:

  • Preheat oven to 375F.
  • Place peameal bacon roast, skin side up in a baking dish. Score the top of the meat, cutting in about 1/2 inch deep. Make the cuts diagonally, and then cut the same lines at a 90 degree angle.
  • Brush the maple syrup on the top of the roast.
  • Cover the baking dish with foil.
  • Place in the oven and bake for one hour. Remove the foil and continue cooking until the roast reaches an internal temperature of 165F.
  • Remove from the oven and and let it rest for 5 minutes.
  • Slice and serve.

MAPLE PEAMEAL ROAST



Maple Peameal Roast image

This Canadian dish comes complete with a childrens' variation and an adult variation. Try it today!

Provided by Theresa Albert

Categories     canada day,dinner,kid-friendly,Main,North American,pork,Roast

Yield 4 servings

Number Of Ingredients 9

1 whole piece of peameal bacon roast (3.5 lb/1 ¾0kg)
¼ cup maple syrup (50ml)
1 Tbsp yellow ballpark mustard (15ml)
¼ tsp of each sea salt and freshly ground black pepper (1ml)
¼ cup maple syrup (50ml)
1 Tbsp dijon mustard (15ml)
1 tsp chopped fresh rosemary (5ml)
½ tsp freshly ground black pepper (2ml)
¼ tsp sea salt (1ml)

Steps:

  • Preheat oven to 350F/180C.
  • Cut bacon in half crosswise. Cut three 1-inch slits across each piece.
  • See below for Children's and Adult variations.
  • Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
  • Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
  • Bake for 50 - 60 minutes, or until a thermometer registers 130F/55C.
  • Let rest for 5 minutes before slicing.
  • Combine maple syrup, ballpark mustard, salt and pepper. Brush one half with basting mixture.
  • Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush one half with basting mixture.

MAPLE PEAMEAL ROAST RECIPE



Maple Peameal Roast Recipe image

Provided by bdjrempel

Number Of Ingredients 6

1 whole piece of peameal bacon roast (3.5 lb/1.750kg)
1/4 cup maple syrup (50ml)
1 tablespoon dijon mustard (15ml)
1 teaspoon chopped fresh rosemary (5ml)
1/2 teaspoon freshly ground black pepper (2ml)
1/4 teaspoon sea salt (1ml)

Steps:

  • Preheat oven to 350F/180C. Cut three 1-inch slits across the top of roast. Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack. Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush one half with basting mixture. Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture. Bake for 50 - 60 minutes, or until a thermometer registers 130F/55C. Let rest for 5 minutes before slicing I prefer to do this indirectly on the bbq with smoke packets. Set up bbq for indirect cooking with temperature maintained at 250F. Please smoke packet over heated burner and allow smoke to start then add roast and smoke for approx 2 hours adding more smoke pouches as needed for the first 1 1/2 hours.

Tips:

  • Choose a high-quality cut of peameal bacon. Look for bacon that is evenly thick and has a good amount of marbling.
  • Soak the peameal bacon in maple syrup for at least 2 hours or overnight. This will help to infuse the bacon with flavor and moisture.
  • Cook the peameal bacon in a slow cooker on low for 8-10 hours. This will help to tenderize the bacon and allow the flavors to meld.
  • Serve the peameal bacon with your favorite sides, such as scalloped potatoes, roasted vegetables, or mashed potatoes.
  • Leftover peameal bacon can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Peameal bacon is a delicious and versatile ingredient that can be used in a variety of dishes. Whether you are looking for a hearty breakfast, a savory lunch, or an elegant dinner, peameal bacon is sure to please. So next time you are looking for a new and exciting way to cook bacon, give peameal bacon a try.

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