Grilled pork loin with leeks and goat cheese
10
60
4
No
Ingredients
- 800 g (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 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 package (130 g) of goat cheese
- 45 ml (3 tablespoons) of orange zest
Preparation
Side-by-side mode
- Slice roast on length 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 the barbecue to medium heat. Brush grills with vegetable oil.
- Mix the goat cheese and the orange zest with leeks. Spread the mixture over the inside surface of pork loin. Roll and tie up. Season with the remaining. Close one side of the barbecue and cook the roast over indirect heat, turning a few times. Close one side of the barbecue and roast it 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 the barbecue, cover with aluminium paper and cool it down for 5 minutes (to divide well the juice inside the meat).
- Slice and serve.
