Peameal Roast Recipes

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MAPLE PEAMEAL BACON ROAST

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



Maple Peameal Bacon Roast image

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

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)

PEAMEAL ROAST

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



Peameal Roast image

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

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

PEAMEAL BACON

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



Peameal Bacon image

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.

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

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