John Myers
Ingredients for 2 servings:
- 1 pork fillet(s)
- e.g. sea salt
- e.g. pepper, coarse, mixed (black, white, pink pepper, allspice)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Grilled smoked
First, rub the pork fillet with sea salt and pepper. Start the grill and sear the fillet on all sides until crispy (approx. 5-10 minutes, depending on the desired doneness). Next, prepare the smoker – a tabletop smoker is ideal. To smoke, mix a handful of beech shavings with the mixed peppercorns (as whole grains) in a ratio of approximately 5:1 and place them in the smoker. Light the fire and wait for the first smoke. Then place the fillet in the oven and let it smoke for about 10 minutes, making sure the smoke concentration is not too high. You can lift the lid briefly every 4 minutes. The result has always been amazing for everyone so far: a tender pink fillet with a crust and a very subtle smoky aroma. Tip: You can also refine this recipe by marinating the fillet in soy sauce (e.g., from Kikkomann) and garlic cloves the day before. Afterward, the meat will look almost like beef (and is even delicious raw). Just make sure to dry the fillet before grilling it or smoking it right away.
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