Marinated whole pork fillet from the grill

Ingredients for 4 servings:

• 2 pork fillets
• 1 tbsp, crushed paprika powder, sweet
• 1 tbsp, sautéed basil
• 1 tbsp sautéed thyme
• 1 tbsp, sautéed rosemary
• 1 tsp, sautéed garlic
• 1 tsp, leveled salt
• 1 tbsp, heaped tomato ketchup
• 1 tbsp water
• 100 ml oil

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 50 minutes

quick to make and very tasty

Mix the ketchup and water thoroughly and set aside. Mix the remaining spices well in a large cup and then stir in the ketchup water. Continue mixing well and slowly stir in the oil. Prepare the pork fillets and place them on a sheet of plastic wrap (preferably in a baking dish). Apply the marinade to the meat on all sides and massage it in lightly (this works best with disposable gloves). Cover the fillets with plastic wrap and let them marinate overnight in the refrigerator. I chose the indirect method in the kettle grill. The fillets are first briefly seared on all sides directly over the embers and then finished indirectly grilling in the center of the grill with the lid closed and at approximately 180°C (350°F) (thanks to the lid thermometer) for 25-30 minutes.