John Myers
Pork Fillet from Grill, of Course
The perfect pork fillet from grill, of course recipe with a picture and simple step-by-step instructions.
- 1 kg Pork tenderloin
- 2 tbsp Granulated Dijon mustard
- 1 tbsp Mustard seeds
- 1 tbsp Sweet paprika
- 1 tsp Salt
- 150 g Lamb’S lettuce
- 1 Pc. Egg
- 200 ml Oil
- 5 Pc. Radish
- 6 Discs Farmers bread
- Parry the meat, rub mustard and sprinkle with spices. Make a mayo from the oil and egg. In addition 2 tablespoons mustard against. Wash the lamb’s lettuce and spin dry.
- Meat at 130 in the oven or on the water smoker until a core temperature of 64 degrees is reached. Cut the bread into finger-thick slices and toast. Spread the mustard mayonnaise on the bread. Dress the lamb’s lettuce with olive oil and season with salt and pepper. Then put the salad on the mayo bread. Take the fillet out of the oven (or grill) and cut into thin slices. That goes on the salad and now cut the radishes into strips and place on the meat. A little salt … done
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