Pork fillet teriyaki style

Ingredients for 2 servings:

• 1 pork fillet(s), approx. 500 – 600 g
• 3 spring onions
• 1 small piece(s) of ginger root
• 1 solo garlic
• 50 ml teriyaki sauce
• ½ snake cucumber(s)
• 1 bell pepper(s)
• 2 tbsp yogurt
• 1 tsp dill
• 1 pinch(s) salt and pepper

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 25 minutes

Pork loin with an Asian touch

Roughly chop the spring onions, ginger root, and garlic. Marinate the fillet at least 24 hours before grilling. Place the fillet in a zip-lock bag. Add the ginger, spring onions, garlic, and teriyaki sauce, and mix well. Let it marinate in the refrigerator. On barbecue day, for the salad, place the cucumber slices in a bowl with a little salt and let stand for 30 minutes. Wash the bell peppers and cut into thin strips. Squeeze the cucumber slices and drain off any excess water. Place the cucumber slices and bell peppers, along with the yogurt and spices, in a bowl and mix well. Grill the fillet well on all sides over direct heat, then let it cook over indirect heat for about 15 minutes, depending on the thickness. The teriyaki-style fillet and the small salad go really well together.