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1 kg fillet of pork
sea salt and black pepper
10 g fresh ingwer
1 lime
1 red pepper
1 chilli pepper
1 onion
15 g Dijon mustard
12 g honey
7 bacon rasher to wrap
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Peel and finely grate ginger. Dice onions, red pepper and chilli pepper into small cubes. Drizzle with lime juice and stir in mustard and honey.
Cut off fats or skin from the fillet and season with salt and pepper.
Place bacon rashers on an aluminium foil and evenly spread vegetables.
Place the fillet onto the vegetables and roll in so that fillet is completely coated with the vegetables. Remove foil. Put meat on the grill for about 40 minutes.