Pork tenderloin, everyone loves it. Cooking pork tenderloin is therefore a way to ensure that you serve a meal that will always be a winner and that will please the whole family.
You know me, but the recipe I'm giving you will not be for an "ordinary" pork tenderloin, but for a "pimped" pork tenderloin! You'll see, my recipe is easy, simple and effective.
Required tool:
Ingredients :
1 ¾ lb Quebec pork tenderloin
Kansas BBQ Quebec dry marinade , to taste
Tex-Max BBQ Quebec dry marinade , to taste
8 slices (approximately) bacon
2 slices of pineapple
½ cup cherry tomatoes
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Coriander leaves, to taste
¼ orange pepper
Pork liver pâté, to taste
1 cup grated cheddar cheese (lactose-free)
Quebec BBQ Expresso Sauce , to taste
Preparation :
Preheat the BBQ to a temperature between 225 and 300°F, making sure to create an indirect cooking zone.
Sprinkle Kansas dry rub, then Tex-Max on both sides of the pork tenderloin.
Place the pork tenderloin in the direct cooking zone on the BBQ grill and sear it over high heat. After about 30 seconds (when the meat comes off the grill easily), turn it over to sear it on the other side. Repeat until all sides are seared and the meat is well caramelized.
While the meat is grilling, lay the bacon slices on a board to create a bed of bacon.
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Place the pork tenderloin, seared on all sides, in the centre of the bacon bed, then let the tenderloin rest for a few seconds before cutting it lengthwise, making sure not to slice all the way through to the base.
Sprinkle Kansas dry rub on both sides of the pineapple slices, then sear them on both sides on the BBQ grill.
Meanwhile, thinly slice the cherry tomatoes and insert them inside the opening of the pork tenderloin.
When the pineapple slices are ready, remove them from the BBQ and cut them into small pieces. Add the pineapple pieces inside the pork tenderloin.
Chop the coriander leaves and sprinkle them on top of the pork tenderloin.
Slice the pepper into long, thin slices and place them with the other ingredients inside the pork tenderloin.
Place pork liver pâté on top of the ingredients, then wrap the pork tenderloin with the bacon slices.
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Place the wrapped pork tenderloin in the indirect cooking zone on the BBQ grill and let it cook with the lid closed.
Halfway through cooking, place the grated cheddar on top of the pork tenderloin and let the cheese melt.
Before the end of cooking (when the filet has an internal temperature close to 130°F), brush the Expresso sauce with the basting brush on the bacon slices to caramelize them.
For a crispier result, transfer the pork tenderloin to the direct cooking zone for a moment to allow it to reach the few degrees it needs to reach an internal temperature of 130°F (optional).
When the internal temperature of the pork tenderloin is 130°F*, remove it from the BBQ, let it rest for a few minutes, then slice it.
Serve and enjoy!
* Pork tenderloin can cook until it reaches an internal temperature of 150°F maximum. If you opt for this degree of doneness, I advise you to adapt the steps accordingly.
Happy BBQ!
