Pork Fillet in Bacon on Smoker

Summary

Prep Time	15 mins
Cook Time	1 hr 30 mins
Total Time	2 hrs 25 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

2 pork fillet (s)
1 packet bacon
some vegetable oil

For the spice mix:

1 teaspoon, heaped salt
1 teaspoon, heaped pepper
1 teaspoon, heaped garlic granules
1 teaspoon, heaped onion granules
1 teaspoon, heaped paprika powder, noble sweet
0.5 teaspoon ½ cayenne pepper
1 teaspoon, heaped thyme, dried
1 tablespoon sugar, brown

Instructions

For the spice mixture, put all the ingredients in a small bowl and mix well.
Remove excess fat and the silver skin from the two pork fillets. Rub the fillets with the spice mixture on all sides and finally drizzle with a little vegetable oil from above and below.
Then lay out two layers of bacon and wrap the fillets with it and leave to stand for at least 30 minutes. If you want, you can attach the bacon with string, but that doesn`t have to be the case. Since he contracts a little while smoking, it usually lasts that way.
In the meantime, heat up the smoker. When the temperature has reached 120 degrees Celsius, place the meat on top. After about 60-90 minutes, the core temperature should be around 64-65 degrees. Then let the meat rest in aluminum foil for 5-10 minutes.
Cut into slices so you can see the typical pink smoking ring and serve.
Bread and salad, for example, go well with this.

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