Pork tenderloin is very suitable for grilling. It does not need to be wrapped in aluminium foil, it can be placed directly on the grate, it takes about 20-30 minutes.
It is important: first grill hot, then cook slowly under lower heat. Then the meat remains juicy with a slight pink hue when sliced.
To marinade we mortar sage, tarragon, rosemary, garlic and coarse sea salt until a fine paste is formed.
The fillet is rubbed with the paste and then wrapped firmly in cling film.
This dry marinade can then be absorbed for 20-40 minutes. Unlike oily marinades you don’t have to worry that fat or oil could drip into the embers and burn the meat. When the desired tan is reached on one side – turn over! Here, too, the less movement, the better.
Serve with a salad of lightly fried courgette cubes, tomato, cucumber, olive oil, vinegar, salt and pepper.
We packed some mushrooms stuffed with cream cheese ;)
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