Peameal Bacon Food

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

Ingredients

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

Ingredients

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.

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