• 800 gr (1 3/4 lb) pork loin roast, de-boned
  • 30 ml (2 c. à soupe) Montréal steak spice
  • 30 ml (2 c. à soupe) olive oil
  • 1 250 gr package (3 cups) Les Cultures de chez nous sliced leeks
  • 1 package (130 gr) goat cheese
  • 45 ml (3 tbsp) orange zest
LeeksFind our bag in yourlocal grocery store


  • Using a sharp knife, make a deep incision over the length of the roast. Season with 15 ml (1 tbsp) of Montréal steak spice. Set aside in the refrigerator.
  • Heat the olive oil in a large pan over medium heat. Brown the sliced leeks for 2 to 3 minutes. Remove from heat and allow to cool.
  • Preheat the BBQ to medium and daub the grill with vegetable oil.
  • Mix the goat cheese and orange zest with the leeks. Spread this mixture over the inner surface of the roast, roll and tie shut. Season with the rest of the Montréal steak spice and daub with olive oil.
  • Place the roast on the grill and leave it for 5 minutes on each site. Close one side of the BBQ and let the roast cook over indirect heat for 1 hour, turning it serveral times. Check the cooking and adjust to taste.
  • Remove the roast from the BBQ, cover with aluminium foil and let it sit for 5 minutes (so that the juices spread evenly through the meat).
  • Slice and serve.

Chef's notes