I love peameal bacon. When I’m out for breakfast and the server asks if I want bacon, sausage, ham or peameal, I almost always pick peameal. Its flavor is excellent, and because it’s made from a lean pork loin it’s a lighter option than traditional streaky bacon. Thin slices are fantastic on Eggs Benedict — truly delicious.
What Is Peameal Bacon?
Peameal bacon is a cured, boneless pork loin. Unlike traditional bacon, which includes more fat and is usually sliced from the belly, peameal is a very lean cut. After the pork loin is wet-cured, it’s rolled in cornmeal. The name “peameal” comes from an older practice of rolling cured loins in ground dried peas, though cornmeal has been used for many years while the original name remained.
Peameal Bacon: Whole Roast vs Sliced
Sliced peameal bacon pan-fried in a skillet is an easy weekday treat, but cooking a whole peameal bacon roast is perfect for feeding a crowd at breakfast or brunch. A whole roast is straightforward to prepare: score and glaze the meat, then roast it low and slow. The result is moist, juicy pork that pairs beautifully with eggs, hash browns, toast and other breakfast items.
How To Prep A Peameal Bacon Roast
Place the roast in a baking dish with the skin side up. Using a sharp knife, score the top of the roast to about 1/2 inch deep. Make diagonal cuts in one direction, then cut again at a 90-degree angle to create a crosshatch pattern. These cuts help flavors from any glaze penetrate the meat and make for an attractive finished roast.
Expert Tip! Scoring isn’t required for cooking, but it helps the maple glaze soak into the meat and creates a better crust.
Brush With Maple Syrup
A light brushing of maple syrup adds sweetness and helps form a glossy, flavorful crust. Brush sparingly so the cornmeal coating stays in place. The simple maple glaze is all you need, though you can experiment with seasonings if you like.
Expert Tip! You can rub the roast with mustard, brown sugar, or honey, or add spices like smoked paprika, black pepper, chipotle powder or a pinch of cinnamon for extra depth. Keep flavors balanced so the pork still shines.
How Long To Bake Peameal Bacon Roast
Cover the baking dish with foil and place the roast in an oven preheated to 375°F (190°C). Bake covered for one hour, then remove the foil and continue roasting until the internal temperature reaches 165°F (74°C). Total cook time depends on the roast’s size and shape but is typically around two hours. Use a reliable thermometer to check doneness for consistent results.
Expert Tip! A leave-in digital thermometer or an instant-read probe will give the most accurate internal temperature. Check that the thickest part of the roast reads 165°F.
Let It Rest
When the roast reaches the target temperature, remove it from the oven and let it rest for about five minutes. Resting allows the juices to redistribute so the slices stay moist. Carve with a sharp knife into 1/4-inch to 1/2-inch slices and serve immediately.
More Great Breakfast Recipes
- Homemade Breakfast Sausage
- Christmas Morning Breakfast Casserole
- Bacon and Spinach Frittata
- Sausage Gravy
- Baked Eggs in a Cast Iron Skillet
How to Cook a Whole Peameal Bacon Roast
Ingredients
- 3 pound peameal bacon roast
- 1/4 cup maple syrup
Instructions
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Preheat oven to 375°F.
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Place the roast skin-side up in a baking dish. Score the top about 1/2 inch deep in a diagonal crosshatch pattern.
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Brush the maple syrup over the top of the roast.
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Cover the dish with foil.
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Bake for one hour covered, then remove the foil and continue roasting until the internal temperature reaches 165°F.
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Remove from the oven and let rest for 5 minutes.
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Slice and serve.
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Nutrition
Per serving:
Nutrition Disclaimer