4 persons
Method: Indirect heat grilling
Temperature: Medium 

Ingredients:

600-800 gr. pork fillet
100 gr. serrano ham
2 cans of tomatoes
1 onion
Juice from 1 orange
2 pieces of star anise
Salt and pepper
200 gr. fresh dates
A touch of oil

Directions:

Pour the cans of tomatoes and slices of onion in a drip pan or a barbecue proof dish. Apply orange juice, a bit salt and pepper as well as dates and star anise. Remember to remove the pits from the dates.

Remove the membrane from the pork fillet, wrap serrano ham around it and place it in the dish with the sauce. Add a bit of oil.

Let the barbecue reach a temperature of 180°C and cook the port fillet for 30 minutes or until the meat has reached a core temperature of 65°C. Upon serving let the meat rest for 5-8 minutes, take it out of the dish and slice into smaller pieces.

Serve with potatoes or pasta.