Step 2: Place the peameal pork loin on a cutting board and cut it into 1/2″ to 3/4″ bacon slices. Step 3: If using the optional rub then cover each slice of peameal bacon with it, cover and refrigerate for 3 hours before grilling. Alternatively just cover the peameal slices with a little olive oil, salt and pepper just before grilling.. 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.
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Then, make a foil tent & lightly cover roast. Roast another 25 min, or until meat thermometer registers 134 degrees F. Remove from oven and allow to rest for 5 – 10 min prior to slicing. This roast of peameal bacon is succulent, flavorful & rich – equally & perfectly paired with breakfast or for dinner with cabbage & potatoes.. Instructions. Preheat oven to 350F. Place the fatty side up and score 1 inch diagonal. Line a baking sheet with tin foil, then place a cooling rack on top, and the roast on the rack. Mix the glazing ingredients together and baste the roast, on all exposed sides with 1/2 of the glaze. Bake in centre of oven for 30 minutes.