Whiskey-Basted Peameal Bacon Roast | Cooking with Kimberly

whiskey

🥗Healthier: apple cider

💰Cheaper: water + vinegar

Apple cider adds sweetness without alcohol.

peameal bacon

🥗Healthier: turkey bacon

💰Cheaper: pork loin

Turkey bacon is lower in fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable for cooking.

Preheat the oven to 350°F (175°C).

Place the peameal bacon with the side that has more fat facing up.

Cut slits in the fat of the bacon without cutting through to the flesh.

In a bowl, combine 1/3 cup maple syrup, 0.5 shot of whiskey, 3/4 tablespoon of whole grain Dijon mustard, salt, black pepper, cayenne pepper, and 3/4 teaspoon of dried rosemary to create a basting sauce.

Baste the peameal bacon roast with the basting sauce, ensuring it gets into the slits.

Place the bacon roast into a roasting pan.

Roast in the oven for about 20 minutes, checking for doneness.

Baste the roast again halfway through cooking and check the internal temperature.

Continue roasting until the internal temperature reaches about 134°F (56.5°C).

Cover the roast loosely with aluminum foil for 5 minutes to retain moisture after removing from the oven.

Slice the roast and serve.

Cooking Techniques

Equipment Needed

Spice Level: