Cooking time: 10 min – Preparation time: 2:10 h – Serves: 4
Ingredients
1 pork tenderloin
12 slices of fresh pork belly
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp honey
1 tsp smoked paprika
Equipment:
Kokko Kamado Little, L or XL
Cast iron cooking grate
Small Chamba black clay bowl for preparing the marinade
Set of 4 stainless steel utensils including the brush for basting your marinades, the spatula, the meat fork, and the tongs.
Preparation:
1. Cut the pork tenderloin into 1.5 cm thick slices. Wrap each slice with a thin strip of pork belly and secure with two skewers.
2. Prepare a marinade with all the other ingredients. Using a brush, coat your medallions with the marinade. Refrigerate for about two hours.
3. Sear your medallions on the cast iron grate of your Kokko. Five minutes per side is enough.
4. Enjoy!
Tip: Serve with herb and tomato polenta cakes (recipe available on the author’s blog).
