How to Cook a Whole Peameal Bacon Roast

I love peameal bacon. Whenever I go out to a restaurant for breakfast and the waiter asks if I want, bacon, sausage, ham or peameal, I pretty much always choose peameal bacon. On top of the wonderful flavour of this cut of meat, it is nice that it is a healthier option compared to traditional bacon. Since peameal bacon is a cured boneless pork loin, there is very little fat and this is a super lean cut of meat. After the pork loin roast has been wet cured, it is rolled in corn meal. The name peameal, comes from the fact that decades ago cured pork loins were rolled in ground dried yellow peas. But, for a long time now, the roast has been rolled in corn meal while the name has still stayed the same.

While I often like to fry up slices of peameal bacon on a skillet, there are times, I want to have a whole roast cooked. This is nice to serve for a large group at a breakfast or brunch meal. It is simple as well, just prepping the meat and sticking it in the oven for a couple hours. A roasted whole peameal bacon is nice because it is super moist and juicy and great on a plate with eggs, hash browns, toast and other breakfast items.

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Place the roast in a baking dish with the skin side facing up. Take a sharp knife to score the top of the pork roast. I like to make cuts into the meat about 1/2 inch deep. Make cuts one way and then make cuts at a 90 degree angle to create squares across the top of the roast.

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While the roast can be cooked the way it is, I love to brush some maple syrup on the top. This sweetens the meat and creates a nice glaze on the outside of the meat. Brush the maple syrup on very lightly so the peameal does not get brushed off the top of the meat. The maple syrup is all that I use, but it is also possible to add some spices as well.

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Cover the baking dish with foil. Place the roast in a 375F preheated oven and bake for one hour. Once the first hour is done, remove the foil and continue cooking. The roast is done when it reaches an internal temperature of 165F. The total cooking time varies on the size and shape of the roast, but it should be around 2 hours of total cooking time.

Once the internal temperature has been reached, remove it from the oven and let it rest for about 5 minutes. Then, use a sharp carving knife to slice up the roast in 1/4 or 1/2 inch slices. Serve immediately.

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How to Cook a Whole Peameal Bacon Roast

5 out of 5
3 reviews
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes


  • 1 peameal bacon roast (about 3 pounds or so)
  • 1/4 cup maple syrup


  • Preheat oven to 375F.
  • Place peameal bacon roast, skin side up in a baking dish. Score the top of the meat, cutting in about 1/2 inch deep. Make the cuts diagonally, and then cut the same lines at a 90 degree angle.
  • Brush the maple syrup on the top of the roast.
  • Cover the baking dish with foil.
  • Place in the oven and bake for one hour. Remove the foil and continue cooking until the roast reaches an internal temperature of 165F.
  • Remove from the oven and and let it rest for 5 minutes.
  • Slice and serve.



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  • Any ideas where I can buy Pea Meal in the US? Wanted to get a whole chub. Live in Southwest Florida.

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  • I changed the recipe slightly lol.I used hunny instead and surrounded the peameal with carrots and white potatoes and cauliflower florets with garlic,onions and a bit of white wine also diced red and orange peppers. Through it all in a roast pan with a bit of water and cooked for one hour covered and half hr.without the lid also salt and pepper. Oh my god delicious.

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  • Delicious recipe, i however used a homade honey mustard glaze, served with ranch taters and fresh corn! So moist and tender!!! Thanks for the tips

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  • I did a Google search for roasting peameal bacon…and you come up! How cool. I love maple syrup and so I can’t wait to try! so neat to find you on Google…I am not a chef so need all the help I can get. Just a farm girl trying to feed the family 🙂

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    • So cool!! Hope you guys are doing well!

      • I served the roasted peameal with mashed sweet potatoes and turnip; pickled beets on the side. Delicious.

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  • I cannot wait to try this

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  • I cook this with the second cooking of twice baked potatoes, any drain off from the roast gives the potato peel a terrific flavour

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  • Baked this last night and it was FANTASTIC.. Outer fat cooked down and absolutely no salty taste that peameal bacon often has. I had a 2 pound roast, cooked covered for 1 hour, uncovered for 25 minutes and broil for 5 minutes then rest for 5 minutes.

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  • This is a really good recipe. So much easier than frying when you have a group for breakfast. Appreciate the post. Thank you!

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  • Thanx 4 the recipe I’ve always just cut it up & fried it…So was a great pleasure to cook it this way…My Family enjoyed it.

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    • So glad. We love it as well. We used to always fry it. Still do sometimes, but it is nice to have another way to cook peameal bacon.

  • What a perfect recipe for peameal bacon. Thank you!

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  • Easy and tasty but somewhat “toasty-gritty” if I can describe it that way. I don’t like cornmeal on anything (bacon or not), except when cooked as a cereal.
    I washed off all of the cornmeal. Brushed the “fatty side up” with Dijon mustard. Forgot to cut the top….Put in the casserole baking dish, covered with lid. Baked at 350 F for 1 hour. It was moist and delicious.
    Thank YOU, and others for different ideas. Who knew bacon could be a “roast” !? 🙂

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