Five Stars. I made this for part of a Sunday brunch for a large number of cottagers and people were asking me for the recipe. I cooked this on the barbecue using indirect heat. I placed the roast on a foil pan on the "off' side of the grill and basted it frequently with the sauce. It took about an hour and 15 minutes. The roast sliced beautifully. A nice alternative to pan fried peameal and certainly much easier if you are cooking for a large number of people.
This was amazing! I've used a similar recipe before, but for whatever reason, this combination makes the grade. It's so basic yet such a wonderful blend of flavours while hot and as a leftover. My husband said: "You can make this anytime..." Thanks for sharing! Michelle, Bellevile
Excellent recipe. I wanted to try something different than just frying and this is a keeper. Thanks for a great recipe.
We really enjoyed the flavors in this tasty recipe. The peameal was cooked perfectly this way. The texture was amazing and the maple glaze was delicious. A quick and easy way to prepare a Peameal Roast. Made exactly as written, thrilled with the results. I have made this twice already, each time it was as good as the first time. Thank you for sharing a recipe that will go into my favorites cookbook of 2014. Made for Whats on the Menu Tag Game.
I love peameal, but have never done anything but slice it and fry it up in a skillet. Hard to beat ... 'til now. I had a smaller roast, 2.5 lbs, but made the full amount of the sauce. In a covered cast iron braiser, I poured it over the peameal, coating all sides, then put in 8 small, peeled whole yams. I rolled them around in the sauce too. I put the lid on and baked for 1.5 hrs at 350, taking it out at half-hour intervals and basting again with that wonderful sauce. This treatment completely transformed the peameal. The sauce flavours were wonderful on meat and yams alike. The meat was unbelievably tender. I prepared this for my family, but would happily serve it to company. With a green veg or salad and maybe some dinner rolls, who could ask for more! Thanks for posting this one.
Thanks for a great recipie that we will adopt as a favorite! I'm always looking for a great Sunday brunch side, and this is def going to be it. The flavour was awesome and soooooo easy to prepare. Add it as a side for some sort of stata a sweet bun, and fruit, and you're set!!
I will give this to my girlfriends who love an easy, peasy, recipie with good results. I left this in the oven for about an hour and a half, as it was still a bit frozen in the middle.