Filetto di maiale alla griglia con salsa di melograno fresco

For the pork fillet: 2 pork fillets (approx. 400-500 g each) 1 tbsp olive oil 1 tsp salt 1⁄2 tsp black pepper, coarsely ground 1 tsp garlic granules 1 tsp paprika powder (sweet) a little thyme For the pomegranate salsa:
1 ripe pomegranate 1⁄2 red onion, finely diced 1 bunch flat-leaf parsley Juice of 1⁄2 lime 2 tbsp olive oil 1⁄2 red chilli, finely chopped Salt & pepper to taste To serve: 2 tbsp Greek yogurt a little lemon zest fresh parsley to garnish Salt and pepper

Trim the pork fillets and pat dry. Then rub with olive oil and season evenly with salt, pepper, garlic granules and paprika powder. Add a little thyme to taste. Leave the meat to rest at room temperature for about 15 minutes so that the spices can soak in. Prepare the Monolith for indirect heat at approx. 110 °C and insert the deflector stones to achieve a stable, even temperature. If you want a subtle smoky aroma, you can place a small handful of apple or cherry wood on the embers. Place the pork fillets on the grill and cook slowly to a core temperature of 60 °C - this takes around 1 to 1.5 hours. Then grill the fillets over direct heat for about 1 minute on each side to develop a light crust and roasted aromas. Then leave to rest for 5-10 minutes so that the meat remains juicy. Meanwhile, prepare the pomegranate salsa: Remove the seeds from the pomegranate (preferably under water so that nothing splashes) and mix in a bowl with the finely chopped red onion, parsley, chili, lime juice and olive oil. Season to taste with salt and pepper and leave to infuse for about 10 minutes to allow the fresh flavours to combine. To serve, slice the pork fillet, arrange on plates with a dollop of Greek yoghurt and some lemon zest and top with the fresh pomegranate salsa. Garnish with mint or parsley and bon appétit!