Summary

Ingredients

• 2 pork fillet (s), thick a approx. 500 g
• 3 teaspoons thyme, fresh leaves
• 1 ½ teaspoon sea salt, coarse
• 1 teaspoon garlic granules
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon sugar, brown
• 0.75 teaspoon ¾ pepper, ground black
• 0.25 teaspoon ¼ chili powder
• 2 tablespoon Dijon mustard
• Vegetable oil

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Instructions

1. Remove tendons and silver skin from the pork fillets. Make a seasoning mixture from thyme, sea salt, garlic, paprika, sugar, pepper and chilli and mix well. Brush the pork fillets with the mustard, then sprinkle generously with the seasoning mixture and then drizzle with the oil (approx. 1 tablespoon per fillet). Press lightly with your hands and leave to stand for approx. 30 minutes at room temperature.
2. Meanwhile, prepare the grill. Preheat grill briquettes and only pour them into the grill when they are red-hot. Close the lid, open the valves and let the grillage and interior come to temperature for 10 minutes. Then all the coals should be covered with a white film.
3. Grill the pork fillets very hot, close the lid and halfway close the ventilation slots at the top. Use the thermo on the grill to lower the temperature so that a constant temperature between 175 ° and 230 ° is maintained.
4. Grill the pork fillets over direct medium heat with the lid closed for 20-25 minutes, turning every 5 minutes, closing the lid again. The fillets should have an internal temperature of 65 °.
5. Remove the fillets from the grill, leave to rest on a plate under aluminum foil for another 3-5 minutes. Slice and serve.
6. It goes well with oven-baked vegetables made from aubergines, courgettes, peppers and tomatoes.