BBQ pork tenderloin
=================== 2019-05-27

Comment: Normally with the ham and the mustard, no added slat should be necessary. The addition of roasted garlic is optional but adds to the taste.
The cooking time is approximate and depends on the BBQ used. If possible, use a cooking thermometer. Unpack the fillet when it reaches ~55C [130F] at heart. Anyway, he will continue to cook during the last 5 minutes to reach ~60C.


1 small fillet for 2 to 3 people
raw ham or bacon in long slices
dried thyme (or fresh)
3 tablespoons old fashioned (grain) mustard
3 to 4 cloves of garlic (opt)
S + P

aluminum foil


Cut 3 or 4 garlic cloves into thin slices (~1 mm thick).
place in a pan with enough EVOO.
Simmer (without burning) for ~10 to 15 minutes until garlic is slightly roasted.
Sift the oil (reserve for another use)

In a small bowl, mix 3 tablespoons mustard, pepper, thyme (enough) and roasted garlic.

Cut a sufficient length of aluminum paper, and align the slices of ham or bacon on it. Brush the ham slices with the mustard mixture, Arrange 3 or 4 sage leaves all along, then place the fillet on top.

Spread a little mustard mixture on top, add another row of sage leaves, then roll the ham around the fillet.

Tie the tenderloin like a roast to keep the filet and ham (or bacon) together.

Roll up the foil and seal tightly on top and at the ends.

Cook ~15 min on the barbecue over medium heat (closed lid) in the aluminum foil. Remove the fillets from the aluminum foil, collect the juice to serve with the meat and grill for the last 5 minutes on all faces.