Roasted Peameal with Asparagus Relish

Prep time:10 min
Total time:1 hr 10 min

Serves 8 to 10


2 Longo’s Whole Peameal-Style Cured Pork Loins (650 g each)

1/4 cup Longo’s Honey Mustard

1/4 cup Longo’s Cider Vinegar

5 tbsp Longo’s Canola Oil, divided

1 cup each diced red onion and red pepper

1 bunch asparagus, trimmed and sliced 1/4-inch thick on an angle

1/4 tsp each salt and pepper

1 tbsp chopped Longo’s Fresh Tarragon (optional)


  • Place peameal in shallow baking dish or small roasting pan. Score a crosshatch on tops. Roast in preheated 375°F oven for 45 minutes.
  • Whisk honey mustard with vinegar and 4 tbsp of the oil. Brush all but 2 tbsp of the mixture over the peameal; roast for 15 additional minutes or until the internal temperature reaches 165°F.
  • Add remaining oil to nonstick skillet set over medium heat. Add onion and red pepper; cook for 5 minutes. Add asparagus and sauté for 5 minutes or until tender-crisp. Stir in reserved honey mustard mixture, salt and pepper; remove from the heat. Stir in tarragon (if using).
  • Slice peameal and serve with warm relish.

A dash of advice

Use leftover peameal for delicious sandwiches topped with sliced cheddar and tomato and additional honey mustard to taste.

Nutritional Information

Per serving (1/10th recipe): 250 calories
  • Protein 23g
  • Fibre 1g
  • Fat 13g
  • Sugar 6g
  • Carbs 10g
  • Sodium 870mg