Pork with Sage and Prosciutto

Charmaine Lu -
  • 90g prosciutto
  • 3 lemons, juice and zest
  • 3 tbsp sage leaves, chopped
  • 3 x 400g pork tenderloin
  • Oil for brushing
  • 50g chilled sliced butter
  • Sage sprigs to garnish
  • 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