Grilled pork loin with leeks and goat cheese

Author: Les Cultures de chez nous
Longe de porc grillé aux poireaux et au fromage de Chèvre
Preparation 10
Baking 60
Portions 4
Freezing No


  • 800 gr (1 3/4 pound) of boneless pork loin
  • 30 ml (2 tablespoons) of Montreal spices mix
  • 30 ml (2 tablespoons) of olive oil
  • 1 package of 250 gr (3 cups) of Ls Cultures de chez nous sliced leeks
  • 1 package (130 gr) of goat cheese
  • 45 ml (3 tablespoons) of orange zest
LeeksFind our bag in yourlocal grocery store

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  • Slice roast on lenght with a sharp knife. Season with 15 ml (1 tablespoon) of Montreal spices. Set aside in the refrigerator.
  • Heat olive oil in a large pan at medium heat. Brown sliced leeks for 2 to 3 minutes. Remove from heat and cool down.
  • Preheat barbecue at medium heat. Brush grills with vegetable oil.
  • Mix goat cheese and orange zest with leeks. Spread the mixture over the inside surface of pork loin. Roll and tie up. Season with remaining Montreal spices and brush with olive oil.
  • Set meat piece over the barbecue grill and grill for 5 minutes over each side. Close one side of the barbecue and cook roast with indirect heat and take care to turn it over a few times. Cook for 1 hour. Verify cooking up to taste.
  • Remove pork loin from barbecue, cover with aluminium paper and cool down for 5 minutes (to divide well the juice inside the meat).
  • Slice and serve.

Chef's notes