Summary

Ingredients

• 1 pork fillet (s), 450 - 500 g
• 125 g feta cheese
• 150 g bacon, smoked, mixed, thinly sliced

For the marinade:

• 3 cloves garlic
• 1 tablespoon, heaped rosemary needles, fresh
• 1 tablespoon, heaped thyme, dried
• 2 tablespoon tomato paste, 3-fold concentrated
• 4 tablespoon red wine, dry
• 2 tablespoon olive oil
• some white pepper, freshly ground
• little salt

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Instructions

1. For the marinade, finely chop the garlic, rosemary and thyme. Mix with tomato paste, olive oil and red wine, pepper and add a little salt.
2. Finely chop the feta. Parry the fillet and then cut deeply lengthways. Rub the fillet with the marinade inside and out and add the crumbled feta cheese inside. Wrap the fillet completely with the bacon slices and let it steep for a few hours.
3. Sear it on the fully heated charcoal grill on direct heat for 8 - 9 minutes, then place in the indirect area and cook for around 25 minutes with the cover closed, turning 2 - 3 times. The fillet should have a core temperature of 68 degrees.
4. Then remove the fillet from the grill and let it rest for a few minutes under foil, then cut it open and serve immediately.
5. This goes well with potato skewers, vegetable skewers, vegetable parcels, colorful salads and baguettes.