Preparation: 50 minutes / Cooking: 1h30 / Serving: 8
Ingredients
- 1 pork loin (2 to 3 kg), cut in wallet shape to avoid losing fat
- Olive oil
- Salt
- Ground pepper
- Bacon slices, roasted on a plancha
- Apples, thinly sliced into half-moons (Corland variety)
- Shallots finely chopped or green onions
- Pears cut into half-moon slices
- Strong, tasty onions, finely chopped, with honey instead of the usual
- maple syrup
- Cider vinegar
- Butcher's rope
For the apple, pear and raspberry sauce
- Apples
- Pears
- Raspberries
- Honey
- Cider vinegar
For the homemade chimichurri sauce
- Garlic
- Italian parsley
- Olive oil
- Lemon juice
- Oregano
- Hot pepper
- Salt
- Ground pepper
Preparation
- Brown all ingredients (except honey and cider vinegar) in a hot pan on the barbecue over medium heat.
- Prepare the pork loin by stuffing it with the prepared mixture, then reserve it for the apple, pear and raspberry sauce.
- Skewer the pork loin on the barbecue spit over medium heat. Place a drip pan underneath to baste the meat while it cooks.
- Cook slowly for approximately 1 hour 25 to 1 hour 45 minutes, using the gas barbecue's rear burner.
- Be sure to follow the internal cooking recommendations in the Canadian Cooking Guide to achieve the right temperature inside the meat.
For the homemade chimichurri sauce
- In a blender, blend garlic, Italian parsley, olive oil, lemon juice, oregano, hot pepper, salt and ground pepper until smooth. Add atouche à JC for an extra touch of flavor.
