News article, 21. May 2024

Grilled asparagus with pork loin and bacon

An easy, fast and delicious meal for warm evenings around the BBQ

Ingredients

For 3

1 trimmed tenderloin, approx. 500g

Salt and pepper

8 thin slices bacon

Toothpicks if required

500 g green asparagus

100-150 g mixed salad

80 g blue mould cheese or parmesan

Dressing

¼ tbsp Dijon mustard

1 tbsp red wine or sherry vinegar

3 tbsp oil

Accompaniments

250 g bread

Approx. 30 mins

Pat the tenderloin dry with paper towel.
Season with salt and pepper and wrap around the bacon. Secure with a couple of toothpicks if necessary.
Put the tenderloin on a hot BBQ under indirect heat and grill for approx. 20 mins. Turn frequently
Remove the tenderloin from the BBQ when it reaches a core temperature of 62-65 degrees - when the tenderloin is at its most juicy.
Remove the root ends from the green asparagus.
Cut the asparagus into equal lengths and rinse.
Grill the raw asparagus for 3-4 mins on the BBQ.
Mix the mustard with salt, pepper and vinegar. Mix in the oil a little at a time so that the dressing becomes a thin mayonaise.
It can also just be shaken well.
Season with salt and pepper and mix into the salad or serve seperately.