Juicy Iberico Fillet

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	1 hr
Total Time	1 hr 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

1 pork fillet (s) from Iberico pork, approx. 750 g
3 peach (s)
1 tablespoon herbal salt
0.5 tablespoon ½ garlic powder
1 tablespoon paprika powder
0.5 tablespoon ½ thyme
3 tablespoon BBQ sauce your choice

Instructions

Remove the tendons and fat from the fillet, then cut about 1 cm, but do not cut through. Cut open so that a small carpet is created. Plate the fillet lightly. I always put a bag over the meat so that nothing gets dirty. Season on both sides, cut the peaches into pieces of the same size and place in the middle. Knock in once so that the fruit is in the middle and seal with toothpicks. If you like, you can also use sausage cord.
Preheat the grill and grill the meat directly on all sides. When the loin has formed slight traces of roasting all around, place it in the indirect area and brush with the BBQ sauce.
Let the fillet steep. In my case it took 45 minutes at 130 ° C. The result is simply great! A nice juicy and very tasty fillet.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.