Summary

Ingredients

To grill:

• 1 pork fillet (s)
• 500 g potato (s)
• 100 grams bacon
• some herb butter

For the vegetables:

• 500 g asparaus
• 1 packet hollandaise sauce, approx. 250 g each

For the marinade:

• 5 tablespoon olive oil
• salt and pepper
• some herbs, Italian

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Instructions

1. Peel and cook the potatoes, preferably small ones. It is best not to cook the potatoes completely, but take them out shortly beforehand and let them cool down a little.
2. In the meantime, parry the pork tenderloin and cut into approx. 3 cm thick slices. Cut 3/4 of the way into this again and put a piece of herb butter in it. Fold the meat back together and wrap a strip of bacon around each.
3. Wrap the rest of the bacon around the potatoes and stick them on skewers. If the potatoes are small, 1/2 strip per potato is enough. If the bacon is not enough for all potatoes, cut the remaining potatoes relatively small, about the size of a walnut. This can later be made into delicious, crispy potatoes on a grill with a hotplate or, alternatively, on the stove.
4. Peel the asparagus, cover well with water in a high pan and place on the stove with the lid.
5. Prepare the oil, salt, pepper and herbs - if necessary also herbs or garlic - in a small bowl as a marinade for the potatoes and add a brush.
6. Turn on the hotplate for the asparagus and place the meat and the potato skewers parallel on the preheated grill. Heat the remaining, chopped potatoes in a pan, brush with the marinade and turn several times with tongs. If there are dark spots on the meat or bacon on the grill, brush them just as lightly with the marinade. Cook everything until it`s done. This takes about 8 to 12 minutes.
7. In the meantime, prepare the hollandaise sauce according to the instructions on the packet. Then serve everything hot and enjoy.