Are you looking for a delicious and unique way to cook pork loin? Look no further than the classic Canadian dish of peameal bacon!
This cured pork loin is rolled in cornmeal for a crispy exterior and juicy interior. Whether you’re serving it for breakfast or dinner, this dish is sure to impress.
In this article, we’ll walk you through the steps of cooking peameal bacon, as well as provide some helpful tips and tricks along the way. So grab your apron and let’s get cooking!
How To Cook Cured Pork Loin Rolled In Cornmeal?
To start, preheat your oven to 400 degrees Fahrenheit. Take your peameal bacon roast out of the packaging and pat it dry with a paper towel.
Next, score the top of the meat by making diagonal cuts about 1/2 inch deep. Then, make the same cuts at a 90-degree angle to create a diamond pattern on the surface of the meat. This will help the flavors penetrate the meat and create a beautiful presentation.
Brush maple syrup on top of the roast, covering it evenly. This will add a touch of sweetness to the dish and help create a caramelized crust on the outside of the meat.
Cover the baking dish with foil and place it in the oven. Bake for one hour, then remove the foil and continue cooking until the roast reaches an internal temperature of 165 degrees Fahrenheit. This should take about 15-20 minutes longer.
Once cooked, let the roast rest for 15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish.
What Is Peameal Bacon?
Peameal Bacon, also known as Canadian Bacon in the US, is a popular breakfast meat in Canada. It is made from pork loin that has been cured and rolled in cornmeal. Historically, peameal bacon was rolled in ground dried peas, hence the name. After being brined or cured, the pork loin is then rolled in cornmeal, which helps to keep the cured pork loin dry and preserve it longer. Unlike traditional strip bacon, peameal bacon is not typically smoked and before the pork loin is cured, it’s carefully trimmed to make the thinly sliced breakfast meat juicy and tender when it’s cooked.
Peameal bacon is an inexpensive meat that can be roasted whole or sliced and fried up as needed. When roasting a whole unsliced peameal bacon roast, it needs to be cooked for at least an hour at 325 degrees Fahrenheit until it reaches an internal temperature of at least 145 degrees Fahrenheit. To add flavor and create a caramelized crust on the outside of the meat, brush maple syrup on top of the roast before covering it with foil and baking it.
Peameal bacon is a healthier alternative to ham and other pork products as it has a fraction of the fat and saturated fat of conventional ham or bacon and is lower in salt. It can be used in festive meals or just when you feel like indulging yourself. Peameal bacon can be cooked by griddling, baking, barbecuing or roasting, depending on your preference.
Choosing The Right Cut Of Pork Loin
When it comes to cooking cured pork loin rolled in cornmeal, choosing the right cut of pork is crucial to achieving the best results. The peameal bacon roast is a popular choice for this dish, as it is a wet-cured pork loin from the back of the hog that has been trimmed of fat. It is rolled in cornmeal, creating a yellow crust, and is an inexpensive, low-fat, and versatile cut of pork.
When selecting your peameal bacon roast, look for a piece that is evenly shaped and has a good amount of marbling. This will ensure that the meat stays moist and tender during cooking. It’s also important to note that most brands remove the protective rind of fat that would ordinarily protect the meat from the oven’s heat, so using a small amount of apple juice, wine or cider in the roasting pan can help prevent the meat from drying out.
If you prefer a leaner cut of pork loin, you can opt for lonzino instead. Lonzino is a fabulous dry-cured cut of pork that ages into a lovely pink, slices well, and tastes not unlike a good cured ham. You use the loin of the pig for this recipe, trimmed of all sinew and fat. The coolest thing about lonzino is how easy and relatively quickly you can make it. Unlike prosciutto, which takes more than a year, lonzino can be ready in a month. The only special equipment you need is curing salt and a cool place to hang your loins.
No matter which cut of pork loin you choose, be sure to cook it to an internal temperature of at least 145 degrees Fahrenheit to ensure food safety. If you want to glaze the outside of the roast, turn up the oven to 450 degrees Fahrenheit and let it heat while you brush on the glaze. Return your roast to the oven for an additional 10 minutes, long enough for the glaze to brown and set.
Preparing The Pork Loin For Cooking
Before cooking the cured pork loin rolled in cornmeal, it is important to properly prepare the meat. Start by preheating your oven to 400 degrees Fahrenheit.
Remove the peameal bacon roast from its packaging and pat it dry with a paper towel. Then, score the top of the meat by making diagonal cuts about 1/2 inch deep. Make the same cuts at a 90-degree angle to create a diamond pattern on the surface of the meat. This will allow the flavors to penetrate the meat and create an appealing presentation.
To add a touch of sweetness and create a caramelized crust on the outside of the meat, brush maple syrup evenly over the top of the roast.
Cover the baking dish with foil and place it in the oven. Bake for one hour, then remove the foil and continue cooking until the roast reaches an internal temperature of 165 degrees Fahrenheit. This should take about 15-20 minutes longer.
After cooking, let the roast rest for 15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish. By properly preparing and cooking your cured pork loin rolled in cornmeal, you can create a delicious and impressive meal for any occasion.
Rolling The Pork Loin In Cornmeal
Peameal bacon is a cured boneless pork loin that has been trimmed of fat and rolled in cornmeal. This process creates a yellow crust on the outside of the meat that adds texture and flavor to the dish.
To roll the pork loin in cornmeal, start by preparing a shallow dish filled with cornmeal. Then, take the cured pork loin and roll it in the cornmeal until it is fully coated. Make sure to press the cornmeal onto the meat so that it sticks well.
After rolling the pork loin in cornmeal, you can choose to fry it up on a skillet or roast it in the oven. If you are roasting the pork loin, follow the steps outlined above for cooking with maple syrup.
When frying peameal bacon slices, make sure to cook them on medium heat until they are crispy and golden brown. This should take about 3-4 minutes per side. You can also add spices and seasonings to the cornmeal for extra flavor, such as black pepper or garlic powder.
Cooking The Peameal Bacon
Cooking the peameal bacon roast is a simple process that requires minimal preparation. The first step is to preheat your oven to 400 degrees Fahrenheit. While the oven is heating up, take your peameal bacon roast out of the packaging and pat it dry with a paper towel. This will help the maple syrup glaze adhere better to the surface of the meat.
Next, score the top of the meat by making diagonal cuts about 1/2 inch deep. Then, make the same cuts at a 90-degree angle to create a diamond pattern on the surface of the meat. This will help the flavors penetrate the meat and create a beautiful presentation.
Brush maple syrup on top of the roast, covering it evenly. This will add a touch of sweetness to the dish and help create a caramelized crust on the outside of the meat.
Cover the baking dish with foil and place it in the oven. Bake for one hour, then remove the foil and continue cooking until the roast reaches an internal temperature of 165 degrees Fahrenheit. This should take about 15-20 minutes longer.
To ensure that your peameal bacon roast stays moist during cooking, you can add a small amount of apple juice, wine or cider to the roasting pan. This will help keep the meat from drying out and add additional flavor to your dish.
Once cooked, let the roast rest for 15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish. You can serve your peameal bacon roast as a main course with your favorite sides or slice it thinly for use in sandwiches or as a pizza topping.
Serving And Enjoying Your Peameal Bacon
Peameal bacon is a versatile meat that can be enjoyed in many ways. One of the most common ways to serve it is alongside eggs and toast for a hearty breakfast. Simply slice the cooked peameal bacon and fry it up in a nonstick pan with a little bit of oil. You can also cook it on a griddle or outdoor grill for a smoky flavor.
For a more sophisticated meal, try serving peameal bacon as the main course with sides like roasted vegetables or mashed potatoes. The sweet and zesty glaze used in this recipe pairs well with savory sides and adds a touch of elegance to the dish.
Leftover peameal bacon can be stored in an airtight container in the refrigerator for up to four days. It can be reheated in the microwave or on the stove for a quick and easy meal.