Pulled pork tenderloin pizza - Le Coup de Grâce
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    • Pulled pork tenderloin pizza

    Preparation :15 min Cooking :3h25 min
    Difficulty :easy
    Servings :2 medium pizzas

    Yes, a pulled pork tenderloin is very good! On the other hand, the meat is lean so it is important to have it braised in a sweet and liquid sauce. Then we throw everything on a legendary pizza with bacon, onions and BBQ sauce. The kind of food that speaks to me…!

    Ingredients for the pork

    • 1 pork tenderloin of 425 g by Maillard
    • Olive oil
    • 4 cups Dr. Pepper
    • 2 tablespoons BBQ sauce of your choice
    • 1 tablespoon smoked paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • About 3 cups water
    • Salt and pepper from the mill

    Ingredients for the pizzas

    • 900 g pizza dough, separated in two
    • Olive oil
    • Garlic salt
    • 4 tablespoons BBQ sauce of your choice
    • About 4 cups mozzarella cheese
    • 1/4 Vidalia onion, thinly sliced
    • 6 bacon slices cooked crispy, chopped

    Preparation

    • Preheat the oven to 350°F. Cover two baking sheets with parchment paper.
    • In a casserole dish over medium-high heat, add a drizzle of olive oil and sear the pork tenderloin on all sides, about 7-8 minutes in total. Season with salt and pepper generously.
    • Add Dr. Pepper, BBQ sauce, paprika, garlic and onion powder and mix. Add enough water to almost cover the pork and bring to a boil. Cover, place in the oven and cook for 3 hours, basting occasionally. Remove the meat from the casserole, pull apart and chop. Set aside.
    • On a floured work surface, roll down the pizza dough and place on the baking sheets. Sprinkle with a thin stream of olive oil and spread well. Sprinkle with garlic salt to taste.
    • Spread 2 tablespoons BBQ sauce on each pizza and divide half of the cheese.
    • Add the pulled pork followed by onions, bacon pieces and remaining cheese. Pepper to taste and place in the oven. Cook for 12 to 15 minutes or until crust is cooked and cheese golden !
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    Our wine stewards suggest

    +- 15$ EL PETIT BONHOMME 2015

    An excellent wine from Nathalie Bonhomme, a native from Québec that now lives in Spain. It will offers notes of pepper, black fruits and violet that will support the salty side of this original pizza!

    DON DE DIEU BY UNIBROUE, 9%

    Complex aromas of vanilla and fruitcake, flowers, and honey. Smooth, complex flavor that is slightly fruity, malty, nutty, and yeasty, with a hint of unfiltered sake.

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    Pulled pork tenderloin pizza

    • Preparation : 15 min
    • Cooking : 3h25 min
    • Servings : 2 medium pizzas

    Ingredients for the pork

    • 1 pork tenderloin of 425 g by Maillard
    • Olive oil
    • 4 cups Dr. Pepper
    • 2 tablespoons BBQ sauce of your choice
    • 1 tablespoon smoked paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • About 3 cups water
    • Salt and pepper from the mill

    Ingredients for the pizzas

    • 900 g pizza dough, separated in two
    • Olive oil
    • Garlic salt
    • 4 tablespoons BBQ sauce of your choice
    • About 4 cups mozzarella cheese
    • 1/4 Vidalia onion, thinly sliced
    • 6 bacon slices cooked crispy, chopped

    Preparation

    • Preheat the oven to 350°F. Cover two baking sheets with parchment paper.
    • In a casserole dish over medium-high heat, add a drizzle of olive oil and sear the pork tenderloin on all sides, about 7-8 minutes in total. Season with salt and pepper generously.
    • Add Dr. Pepper, BBQ sauce, paprika, garlic and onion powder and mix. Add enough water to almost cover the pork and bring to a boil. Cover, place in the oven and cook for 3 hours, basting occasionally. Remove the meat from the casserole, pull apart and chop. Set aside.
    • On a floured work surface, roll down the pizza dough and place on the baking sheets. Sprinkle with a thin stream of olive oil and spread well. Sprinkle with garlic salt to taste.
    • Spread 2 tablespoons BBQ sauce on each pizza and divide half of the cheese.
    • Add the pulled pork followed by onions, bacon pieces and remaining cheese. Pepper to taste and place in the oven. Cook for 12 to 15 minutes or until crust is cooked and cheese golden !

    Innkeeper, drinks!

    +- 15$ EL PETIT BONHOMME 2015

    An excellent wine from Nathalie Bonhomme, a native from Québec that now lives in Spain. It will offers notes of pepper, black fruits and violet that will support the salty side of this original pizza!

    DON DE DIEU BY UNIBROUE, 9%

    Complex aromas of vanilla and fruitcake, flowers, and honey. Smooth, complex flavor that is slightly fruity, malty, nutty, and yeasty, with a hint of unfiltered sake.

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