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Salt-crusted pork tenderloin

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In association with Camping Québec, Anarchie Culinaire hit the road for the summer holidays! During their grand tour, Bob le chef and his team pitched their tents in three Quebec regions and offered special cooking and camping #BLCLIVE videos on Facebook. Check them out!

Salt-crusted pork tenderloin

“This pork tenderloin recipe is so tasty you don’t even need a sauce! It was tested and approved at Camping Aventure Mégantic when I was there with Camping Québec last summer. #bobencamping” - Bob le Chef

Ingredients

Preparation time: 15 minutes

Cooking time: 20 to 22 minutes

 

For 2 servings:

  • 1 pork tenderloin, about 300 g
  • 235 ml (1 cup) coarse salt
  • 235 ml (1 cup) flour
  • 3 egg whites
  • 60 ml (¼ cup) water
  • Minced fresh rosemary and steak spice to taste

Method

  • Heat one side of the barbecue on high and leave the other side turned off (if you have a charcoal briquette barbecue, place briquettes on one side only)
  • Brown the tenderloin on all sides on the hot grill (about 3 minutes per side)  
  • Set the meat aside
  • In a bowl, stir together the salt, flour, egg whites and water
  • Cover a sheet of aluminum foil with a sheet of parchment paper (large enough to completely wrap around the meat and crust)
  • Use a rolling pin (or empty wine bottle) to spread the salt mixture evenly on the parchment paper
  • Place the meat on the salt crust, and then roll it up, using the parchment paper and aluminum foil to guide you (as if you were rolling sushi)  
  • Place the package on the unheated side of the grill and close the lid (you are cooking it indirectly)
  • Cook for 15 to 20 minutes (15 minutes for medium-rare and 20 for well done)  
  • Remove from the grill and let rest for 10 minutes
  • Slice the salt crust open lengthwise and remove the meat  
  • Slice the meat into medallions and serve  
Notes: 

Leftovers make great sandwiches.

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