Grilled Pork Loin

Name: Grilled Pork Loin
Total time: 55 min
Yield: 4
Ingredients: 21 ounces pork fillets (slit lengthways); 1 cup Bacon; 0.667 cup fresh Mozzarella (finely diced); 3 sprigs Sage (leaves picked); 1 teaspoon Peppercorn; 0.5 teaspoon Juniper berries; 4 tablespoons olive oil; Sage flower (to garnish)

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 55 min.

Ready in

Calories:

476

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	476 kcal	(23 %)
Protein	46.87 g	(48 %)
Fat	32.88 g	(28 %)
Carbohydrates	1.32 g	(1 %)
Sugar added	0 g	(0 %)
Roughage	0.02 g	(0 %)

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more nutritional values

Vitamin A	19.99 mg	(2,499 %)
Vitamin D	0.11 μg	(1 %)
Vitamin E	0.12 mg	(1 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.02 mg	(2 %)
Niacin	1.85 mg	(15 %)
Vitamin B₆	0.08 mg	(6 %)
Folate	0 μg	(0 %)
Pantothenic acid	0.16 mg	(3 %)
Biotin	0.57 μg	(1 %)
Vitamin B₁₂	0.14 μg	(5 %)
Vitamin C	4.29 mg	(5 %)
Potassium	61.98 mg	(2 %)
Calcium	145.62 mg	(15 %)
Magnesium	5.8 mg	(2 %)
Iron	0.75 mg	(5 %)
Zinc	0.36 mg	(5 %)
Saturated fatty acids	7.99 g
Cholesterol	107.59 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 21 ounces
pork fillets (slit lengthways); 1 cup
Bacon; ⅔ cup
fresh Mozzarella (finely diced); 3 sprigs
Sage (leaves picked); 1 teaspoon
Peppercorn; ½ teaspoon
Juniper berries; 4 tablespoons
olive oil; Sage flower (to garnish)

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Preparation steps

Cut open the pork fillet, season with ground black pepper and lay the bacon rashers on top so that they extend a little beyond the edge of the meat. Top with the mozzarella and half the sage, and fold the pork fillet together. Tie it closed with kitchen string.

Roughly crush the peppercorns and juniper berries in a mortar and stir in a little salt and the oil. Roughly chop the remaining sage leaves and add to the mixture. Brush the fillet with the marinade. Grill gently on the barbecue for 20-30 minutes, turning occasionally and brushing with the oil from time to time.

Before serving, remove the string and garnish with sage flowers.