Pork Fillet in Pancetta Coating with Sausage Stuffed from Grill

Pluck the herbs from the stems and cut finely.

Cut the side of the pork fillet and cut it open like a roulade, so that the pork fillet lies in a rectangular shape on the board. Brush the fillet with mustard and spread the finely chopped herbs on top. Place the sausage on top and roll up the pork tenderloin. Place the pancetta slices on a board, slightly overlapping, place the filled pork tenderloin on top and roll up.

Brush the grillage of the grill with a little olive oil. First grill the pork tenderloin at 200 ° C indirect heat with the lid closed for ten to twelve minutes. Then grill for another five to eight minutes over direct heat with the lid open until crispy on all sides.