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BBQ Pork Lollipops | Juicy on Skewers & Smoky Glazed
(0)
40 min
Under an hour
Knuspr-Küche
Ein echtes Highlight für den Grillabend: Zarte Schweinefilet-Medaillons im knusprigen Bacon-Mantel auf Holzspießen, gewürzt mit rauchig-süßem Rub und veredelt mit glänzender Barbecue-Glasur.
Preparation method
Preparation & Shaping Lollipops
Soak the wooden skewers in cold water for at least 30 minutes so they do not burn on the grill later.
Pat the pork tenderloin dry, remove any sinew, and cut into medallions about 3 cm thick.
Wrap each medallion with a slice of bacon and insert a wooden skewer crosswise through it to create a handy lollipop on a stick.
Chef's tip
For an even more refined smoky flavour, you can add a few fruitwood smoking chips (e.g. apple or cherry) to the embers during indirect grilling.
Crispy potato wedges, grilled corn on the cob, or a crunchy coleslaw pair wonderfully with this.
Ingredients
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