Stir through lemon zest, mustard, white wine and oil. Peel and squeeze the garlic and add. Chop the basil and rosemary and add. Season the marinade with pepper.
Put the pork fillets on a plate and coat them well with marinade all around. Leave to marinate for at least an hour, but preferably longer.
Spread the bacon slices on the surface close to each other in the length of the pork fillets. Scrape some of the marinade from the pork tenderloins with a kitchen knife. Season the fillets lightly with salt.
Place two fillets side by side on top of the bacon, and the third fillet on top. Next, fold the three fillets in tightly with the bacon tendrils, creating as compact a piece of meat as possible. Tie with kitchen string.
Meanwhile, grill the pork tenderloin roast at a sufficient distance from the embers for about forty-five minutes, turning regularly to the other side and brushing with marinade. Before serving, wrap in aluminum foil and rest for about ten minutes.
Our tip: Use a deliciously spicy bacon for a delicious touch!