- 900 gpork loin roast
- 120 gsalt
- 500 mlcoke
- 2 Tbspolive oil
- 250 gstrawberries
- 125 mlcoke
- 125 mlwater
- 4 Tbspdijon mustard
- 1 tsppaprika spice
This recipe is on the shopping list for 2 .
First, trim the roast a little (freeing the meat of unwanted parts such as tendons, skin, fat) and then stir the sea salt in the coke (careful, it foams). Then put the marinade in a freezer bag, place the meat inside and put in the refrigerator for 1–2 hours. In the meantime, mix the strawberries, coke, water, paprika and mustard for the glaze, using the bamix® with the mincer, and set aside.
Take the roast out of the marinade about 30 minutes before you put it on the barbecue, dab and rub with olive oil and leave to rest at room temperature. Put the glaze in an aluminium dish or casserole dish that should be large enough so that the roast can comfortably lie in the glaze later on.
Prepare the barbecue for indirect heat 200 degrees. Sauté the meat on both sides directly at high heat for about 8 minutes; turn at the halfway point. Then place it in the casserole dish with the glaze and finish cooking at a core temperature of 62 degrees on indirect high heat. Turn the roast approx. Once every 10 minutes.
Let it rest for about 5 minutes before serving. Potatoes and asparagus in butter and roasted breadcrumbs go well with it.