Grilled pork fillets Cajun style

Ingredients for 6 servings:

• 2 pork fillets, each approx. 500 g thick
• 3 tsp thyme, fresh leaves
• 1 ½ tsp sea salt, coarse
• 1 tsp garlic granules
• 1 tsp sweet paprika powder
• 1 tsp brown sugar
• ¾ tsp pepper, ground black
• ¼ tsp chili powder
• 2 tbsp Dijon mustard
• vegetable oil

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Grilled in a kettle grill, marinated

Remove any tendons and silver skin from the pork fillets. Make a seasoning mix from thyme, sea salt, garlic, paprika, sugar, pepper, and chili and mix well. Brush the pork fillets with the mustard, then sprinkle generously with the seasoning mix and drizzle with oil (about 1 tbsp per fillet). Press down lightly with your hands and let stand at room temperature for about 30 minutes. Meanwhile, prepare the grill. Preheat the barbecue briquettes and only transfer them to the grill when they are red-hot. Close the lid, open the vents, and let the grill grate and interior come up to temperature for 10 minutes. All the coals should then be coated with a white film. Grill the pork fillets until very hot, close the lid, and close the vents halfway. Use the thermometer on the grill to reduce the temperature so that a constant temperature of between 175° and 230° is maintained. Grill the pork fillets over direct medium heat with the lid closed for 20-25 minutes, turning every 5 minutes and closing the lid after each serving. The fillets should have an internal temperature of 65°C. Remove the fillets from the grill and let them rest on a platter under aluminum foil for another 3-5 minutes. Carve and serve. Serve with oven-baked vegetables such as eggplant, zucchini, peppers, and tomatoes.