Grilled Pork Tenderloin with Tzatziki from Hans Peter Fink

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Ingredients for 4 portions
  • For the tzatziki
  • 500 g Cucumber(s)
  • Sea salt
  • 300 g Natural yogurt
  • 200 g QimiQ Classic, room temperature
  • 1 Garlic clove(s), squeezed
  • 2 drops Lime and olive oil
  • 1 dash Tabasco sauce
  • 1 tbsp Mint, finely chopped
  • 1 tbsp Parsley, finely chopped
  • For the pork tenderloin
  • 800 g Pork tenderloin whole
  • Salt
  • Pepper, freshly ground
  • 10 Mini mozzarella balls
  • 12 Dried tomatoes in oil
  • 1 tbsp Basil leaves, minced
  • 10 slices Streaky bacon
Method
1.
To prepare the tzatziki; Strain the yoghurt for 3 hours in a fine sieve lined with a kitchen towel to remove the liquid and thicken the yoghurt.
2.
Wash the cucumber. Remove the ends and grate the cucumber using a vegetable grater. Toss with salt and let stand for 10 Minutes. Squeeze out all the liquid.
3.
Whisk QimiQ Classic smooth. Add the remaining ingredients and mix well. Season piquant.
4.
Trim the pork tenderloin of any excess fat and silver skin and season with salt and pepper. Drain the mozzarella.
5.
With a sharp knife or a spoon handle make a slit down 1 side of the pork loin to form a pocket. Stuff the pocket with mozzarella, tomatoes and basil.
6.
Arrange the bacon slices, slightly overlapping onto the cling film. Place the pork tenderloin on the bacon and wrap tightly. Remove the cling film.
7.
Put the pork tenderloin into the small Weber roast holder and place on the grill or place the meat directly on the grate. Cook over direct heat at 160°C for 20 minutes keeping the lid closed. Check the core temperature of meat with an instant-read thermometer, inserted into the thickest part of the pork. When your meat is cooked, the internal temperature of the meat will be 169-172°F.
8.
Slice the pork into pieces and serve with tzatziki. Tipp: You can substitute pork with chicken/beef fillets or loin of lamb. You can also modify the stuffing according to your taste.