From the current FIRE&FOOD: Pork fillet the timeless classic
Pork fillet is considered the most tender and valuable cut of pork and is a classic not only in grill and barbecue cuisine. It is particularly fine-grained and lean and has become a frequent companion for me in my courses and demonstrations. But it also often finds its way onto the menu at home.
Pork fillet can be prepared in a variety of ways and adapts harmoniously to every taste. Whether it's a smoky barbecue, Italian-Mediterranean or Asian-influenced - everything works wonderfully with this wonderful piece of nature. You can enjoy it grilled straight from the grill, or serve it finely prepared to your mother-in-law for Sunday dinner. In addition, the pork fillet itself is top quality - and you should always treat yourself to that, especially when you love animals - and it's surprisingly fairly priced. Whether it's regionally raised breeds like Swabian-Halle or Buntes Bentheimer Landschwein or international specialties like Mangalica, Duroc or Iberico - you don't have to dig too deep into your wallet for it. And the quality you get is worth every cent! Personally, I prefer to choose from the different breeds from German producers and butchers. But of course it can also be something fine from abroad. Because one thing is certain: pork doesn't taste the same everywhere, and above all it's not tasteless or boring. With that in mind: I hope you enjoy your barbecue and enjoy your meal!
"You should always treat yourself to top quality pork fillet, especially if you love animals!" – Olli Sievers
Exclusive recipe:
Pinwheel steak with spicy treble hooks and BBQ aioli
Ingredients for 4 persons):
• 2 pork fillets
• 1 tbsp BBQ rub
• 1 pack of leaf spinach
• 200 g Provolone, sliced
• 800 g triplets, pre-cooked
• 50 ml mayonnaise
• 2 spring onions
• 2 cloves of garlic
• 2 chili peppers
For the BBQ aioli:
• 200 ml mayonnaise
• 4 garlic cloves, grated
• 1 tbsp smoked paprika powder
• Salt
• Pepper
• Juice of 1 lime
Preparation:
Cut the fillets lengthways into 2 pieces and flatten them slightly. Season with a little BBQ rub, spread the spinach leaves and provolone on top. Now roll up into a roulade and secure with skewers. Season the outside of the pinwheels with a little BBQ rub and let them rest for 15 minutes.
In the meantime, cut the spring onions and chili into thin rings and finely chop the garlic. Mix everything with the mayonnaise and season with 1 tablespoon of BBQ rub. Toss the pre-cooked potatoes (triplets) in it.
For the BBQ aioli, mix the mayonnaise with garlic and paprika powder and season with salt, pepper and lime juice.
Prepare the grill for direct and indirect grilling and set it to around 200°C. Place the potatoes in the indirect area, sear the pinwheels on both sides in the direct area, then place them with the potatoes and cook indirectly until the core temperature reaches around 58° to 60°C. Turn the potatoes occasionally. Remove the pinwheels from the grill and serve with the potatoes and the BBQ aioli.
You can find all other delicious recipes on the topic of "pork fillet" by Olli Sievers in the current issue of FIRE&FOOD!
