Put the ras el hanout and herbal salt in a bowl. Stir in the oil. Cut the loin into medallions and brush with the seasoning oil. Let it steep for 3 - 4 hours, preferably in a vacuum.
Now grill. This takes about 20 minutes in the kettle grill with the lid, depending on the temperature (indirect or direct), the grilling time may vary. Direct e.g., the medallions can be grilled in just a few minutes.
Leafy, pasta, cucumber, potato salads or grilled potatoes also taste great.
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