Summary

Ingredients

• 2 pork fillet (s)
• 1 tablespoon, leveled paprika powder, noble sweet
• 1 tablespoon, leveled basil
• 1 tablespoon, leveled thyme
• 1 tablespoon, leveled rosemary
• 1 teaspoon garlic
• 1 teaspoon, leveled salt
• 1 tablespoon, heaped tomato ketchup
• 1 water
• 100 ml oil

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Instructions

1. Mix the ketchup and water well and set aside. Mix the remaining spices well in a large cup and then stir in the ketchup water. Mix well and slowly stir in the oil.
2. Prepare the pork fillets and place them on cling film (ideally in a baking dish). Apply the marinade to the meat from all sides and massage in lightly (works great with disposable gloves). Now cover the fillets with cling film and leave to marinate in the refrigerator overnight.
3. For grilling, I chose the indirect method in the kettle grill. The fillets are first briefly grilled on all sides directly over the embers and then indirectly grilled in the middle of the grill with the lid closed and approx. 180 ° C (thanks to the lid thermo) for 25 - 30 minutes.