Pork Loin Wrapped in Bacon with Herb Rub
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 pork loin (s), approx. 1 kg, in one piece
- 300 g bacon sliced
For the rub:
- 1 handful herbs, fresh (rosemary, thyme, oregano)
- 1 teaspoon honey
- 1 teaspoon paprika powder, hot pink
- Pepper, freshly ground
- 2 tablespoon salt or herb salt
Print Recipe
Pin Recipe Instructions
- For the rub, finely chop the herbs and rub together with salt, pepper, paprika powder and honey in a mortar to form a paste.
- Parry the pork loin, massage in the rub (herb paste) and wrap the meat with the bacon strips.
- Grill the meat on all sides on a preheated charcoal grill directly above the embers and then move it on the wire rack to an area that is not directly above the embers. Cook the loins there until the core temperature reaches around 65 degrees Celsius. It takes about 30 minutes to finish the loin.
- Cut the meat into pieces at the table and serve. We had grilled potatoes and a salad made from grilled vegetables as a side dish.
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