Stuffed pork fillet from the whiskey smoke from the kettle grill

Ingredients for 4 servings:

• 500 g pork fillet(s)
• 8 slices of Serrano ham
• 200 g Gruyère
• 10 slices of bacon
• 1 sprig(s) rosemary
• some salt and pepper
• 1 handful of smoking chips (whiskey smoking chips or chunks)

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours

First, soak the whiskey smoking chips or chunks sufficiently. Wash, dry, and score the pork fillet, then lay it out flat, pounding it flat again if necessary. Then season both sides with salt and pepper. Now cover the open fillet with the Serrano ham and Gruyère and roll it up. Wrap the rolled fillet in bacon. As you can see in the photo, I woven the bacon into a net; it makes it look even more attractive. Cut up the rosemary sprig and arrange it on the roll. You can push the pieces slightly under the bacon slices. Then wrap the fillet in aluminum foil and let it rest in the refrigerator for 3-4 hours. Prepare the grill for indirect heat at 150-170°C. Place the smoking chips or chunks on top and place the fillet roll in the indirect area. If possible, insert a temperature probe. Close the grill lid and wait until the fillet reaches an internal temperature of between 67 and 70°C. Cutting it open is a pleasure in itself.