Ingredients for 2 servings:
1 Iberico pork fillet, cut into 8 medallions
8 courgette slices, about 1 cm thick
8 slices of pancetta or streaky bacon
100 grams goat’s cheese or other cheese to taste
20 grams pine nuts
8 cherry tomatoes
Some basil
“Smells like Gin Spirit” from Rock’n’Rubs or an herb rub to taste with a dash of gin stirred into the paste.
Pork tenderloin medallions with gin rub, pancetta, goat’s cheese and courgettes
The gin and herbs in the BBQ Rub perfectly complement the flavour of the fine pork tenderloin with pancetta, goat cheese, pine nuts and courgettes.
Preparation:
Season the medallions and courgette slices with a little gin rub. Roast the pancetta on the fire plate or plancha/cast iron pan and then first roast the courgettes and later the tomatoes, pork medallions and pine nuts in the pancetta fat . After turning the meat, place the crispy pancetta, courgettes, cheese and tomato on top and cook under a cloche or with the grill lid closed until the desired doneness. Sprinkle with the pine nuts and some basil.