Pork fillet from the kettle grill

Ingredients for 4 servings:

• 2 pork fillets
• 2 tbsp barbecue spice mix (rub), preferably homemade

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

indirectly grilled, seasoned with rub

Remove any skin and tendons from the pork fillet and cut each into thirds. Sprinkle with rub and toss evenly. The seasoning should coat the meat all over. I used a Texas chili rub, but any rub will do, e.g. Magic Dust Rub (here at CK). Place the seasoned meat in the refrigerator until ready to use; the longer the seasoning, the more intense the flavor. Remove it from the refrigerator about an hour before grilling. Place glowing coals on the left and right sides of the kettle grill and place a 25-30 cm wide clay trivet (for potted plants) wrapped in aluminum foil in the middle. Close the lid and after 10 minutes, briefly sear the fillet pieces on the grill over the hot coals. Light grill marks should appear. Then place the 6 pieces of pork fillet in the middle over the clay trivet and close the grill. After 18 minutes, you can remove the smaller pieces of pork fillet from the grill. The thicker end pieces will come out after 20-22 minutes. Let them rest under aluminum foil for 5 minutes. Serve with a fresh salad and tzatziki.