After finally getting together all of the ingredients to make MY OWN peameal bacon, I was ready to savour the flavour of a peameal bacon roast! For those not familiar with peameal bacon, it is an Eastern Canadian thing. A pork loin is brined for 5 days and rolled in a crust of cornmeal and placed in the refrigerator for a few days before slicing OR freezing for future use. If any of you are interested in the recipe for making your own peameal bacon, drop me a line. For now here is the roast recipe…

Maple Peameal Bacon Roast

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

Preheat oven to 350 F or 180 C

1. Cut six 1 inch slits across the roast. Place on a rack in a large rimmed baking pan lined with foil.
2. Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush the mixture over the roast.
3. Bake in centre of oven for 25 minutes and baste with remaining mixture.
4. Bake for another 50 minutes OR until thermometer registers 130 F/55 C
5. Let rest for 5 minutes before slicing.

Makes a great dinner with some roasted vegetables of mashed potatoes and a side dish of green beans!