Pork with Sage and Prosciutto

Add the prosciutto, zest of 3 lemons, juice of 1.5 lemons, chopped sage and plenty of seasoning to a food processor and whizz to a paste. Set aside. Cut each tenderloin lengthwise down the middle - not all the way through - and butterfly. Slash each tenderloin 10 times with a sharp knife, then rub the prosciutto paste all over the meat and into the slashes.
Brush the tenderloins with oil and barbecue - paste-side down - for about 8 mins. Flip and cook for 6 mins on the other side, or until cooked through and tender. Transfer to a platter and while still hot, top with the slices of butter. Scatter with sage sprigs, then cut into thick slices and serve with tomato salsa.

50 mins

8 serving

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