Pork Tenderloin Porchetta with Steak Spice
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Sandra Foodie Créative
Sandra is an amateur chef with a passion for cooking and local ingredients who is tearing it up on social media. She's known for her original take on recipes and exquisite presentation.ingredients
- 2 Olymel pork tenderloins
- 1 package Olymel low-fat bacon
- 60 ml (1/4 cup) steak spice
instructions
- Preheat BBQ or smoker to 325°F.
- Slice tenderloin lengthwise without cutting all the way through. Spread open the two halves, cover with parchment paper and pound with a rolling pin to flatten.
- Grind steak spices with a mortar and pestle and sprinkle over all sides of the meat.
- Roll up the tenderloins and wrap with bacon slices.
- Turn off the burner and cook tenderloins with indirect heat about 45 minutes turning halfway through cooking.
- Relight the burner to crisp up the bacon for about 5 minutes.
- Remove from BBQ and let rest 15 minutes.
- Refrigerate overnight before slicing.
- Serve cold in an Italian sandwich, in a salad or on top of a rice bowl.