Maple Glazed Peameal With Rosti Recipes

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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.

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

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