Tender pork fillet wrapped in bacon & strawberry balsamic sauce
Ingredients:
- 1 piece of Iberico pork fillet
- 1 pack of pancetta or bacon
- 10 strawberries
- 1 bunch of green asparagus
- 3 tbsp strawberry jam
- 200 ml balsamic vinegar
- Freshly ground Tellicherry pepper
- Chili salt flakes
- olive oil
- 1 tsp smoked paprika powder
- 1/2 tsp dried jalapeños
- 1 small onion
- 1 handful of fresh basil leaves
preparation
1. Cut off the ends of the green asparagus and rub with olive oil.
2. Cut strawberries into small pieces.
3. Trim the pork fillet and remove excess fat and silver skin. Use the trimmings later for browning.
4. Preheat the grill to approximately 190-210 degrees indirect heat.
5. Season the pork tenderloin with a pinch of chili salt and freshly ground pepper. Layer the pancetta, overlapping it by about a third, and then season again with freshly ground pepper, smoked paprika, and dried jalapeños (no chili salt). Roll the pork tenderloin in the mixture and let it rest for 15 minutes.
6. For the sauce, sear the pieces in a little olive oil and then remove from the pan. Sauté the onion (diced beforehand) in the remaining fat, then deglaze with balsamic vinegar. Allow the vinegar to reduce by 1/3, then stir in the jam. When the sauce is nice and smooth, keep warm.
7. Grill the pork fillet wrapped in bacon all around on the grill over direct heat, then place it on the indirect side and cook until the core temperature reaches 63 degrees.
8. In the meantime, grill the asparagus and then keep it warm in the grill.
9. To serve, pour the sauce over the pork fillet and garnish with strawberry pieces, finely chopped basil, and the asparagus.
