Pork loin roast wrapped in bacon with potatoes, peppers and vegetables
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Gas grill , grill pan, meat thermometer, baking paper
Ingredients
• 1 pork tenderloin (pork fillet)
• 150 g bacon, sliced
• Salt
• Pepper
• 400 g small potatoes
• Oil
• 1 zucchini
• 2 red peppers
• 1 onion
• 1–2 garlic cloves, chopped
You can find the Weber “BBQ Kitchen” HERE!
preparation
➊ Remove any tendons from the pork loin roast and season with salt and pepper. Place the bacon on a sheet of baking paper and place the pork loin roast in the center. Lift the baking paper and roll up the pork loin roast so that the bacon encloses it.
Wash and halve the potatoes. Clean and wash the remaining vegetables and cut them into bite-sized pieces.
➋ Prepare the grill for indirect grilling and preheat to 180°C. Place the pork tenderloin roast in the indirect grilling area and fit a core temperature probe.
➍ Place the potatoes in a fireproof pan and toss with a little oil, salt, and pepper. Place them in the grill under the roast.
➎ Once the pork tenderloin reaches an internal temperature of 38°C, add the remaining vegetables to the potatoes. When the roast reaches a temperature of 52°C, sear briefly on all sides over direct heat.
➏ Season the potatoes with a little chopped garlic and, if desired, more salt and pepper. Side dish tip: Serve with a yogurt dip made with natural yogurt and fresh herbs.
Recipe by Patrick Bayer
Meat sommelier Patrick Bayer is a certified Weber Grill Master at the Weber Grill Academy Vienna South and shares his knowledge in a variety of grilling and BBQ courses. With his grill team "We Love BBQ by BBQ Kitchen," he achieved third place overall at the 2024 World Grilling Championships in Stuttgart.
Recipe from FIRE&FOOD issue 01/2025
