Barbecued pork with sage, lemon & prosciutto

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1. Whizz together the prosciutto, the zest of three and the juice from 11⁄2 lemons, the chopped sage and plenty of seasoning until blended to give a thick paste. Put aside and reserve the rest of the lemons.
2. Cut each tenderloin lengthways down the centre, but not all the way through. Open out the meat, butterfly style, and flatten slightly. Make about 10 deep slashes in each tenderloin, cutting about three quarters of the way through. Rub the paste over the meat and into the slashes.
3. Brush the tenderloins with oil. Barbecue the meat, paste side down, for 6-8 minutes. Turn over and cook for a further 6-8 minutes until tender and cooked through.
4. Transfer the pork to a platter and, while hot, top it with the slices of butter. Leave for a minute or two to melt. Squeeze the reserved lemon halves over the pork (or use fresh ones). Scatter with sage sprigs, then serve cut into thick slices.

255 kcalories, protein 32g, carbohydrate 1g, fat 13.6 g, saturated fat 6g, fibre 0g, salt 0.62 g

Latest comments and suggestions

• coby

  14 November 2007

  coby rated and commented on this recipe

  

  A summer barbeque in France with friends

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• emmalouise283

  09 January 2008

  emmalouise283 rated and commented on this recipe

  

  Lovely fresh flavours, a true taste of summer

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• blackie

  26 February 2008

  blackie rated and commented on this recipe

  

  NOT JUST FOR BBQ, ALSO GOOD IF COOKING INDOORS, USE AN ELECTRIC FRY PAN.

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• cookbook

  09 May 2008

  cookbook rated and commented on this recipe

  

  Absolutely delicious. Succulent, savoury and zingy. I usually do mine on the griddle pan and turns out perfect.

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• knickers

  29 July 2008

  knickers commented on this recipe

  absolutely deliscious, and packed with flavour. would do this one again and again. quick too ./

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• knickers

  29 July 2008

  knickers rated and commented on this recipe

  

  forgot to put the star rating !

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• Kedgeree

  30 July 2008

  Kedgeree rated and commented on this recipe

  

  Very good. I used the griddle on our bbq which worked very well as the prosciutto paste did not fall through the bbq bars.

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• Vikster

  04 November 2008

  Vikster rated and commented on this recipe

  

  I used this receipe in the summer for a family bbq and it went down a treat - I was disappointed that there were no leftovers!

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Ingredients

• 85g pack of prosciutto
• juice of 3 lemons , zest finely grated
• 3 tbsp fresh sage leaves, roughly chopped
• 3 x 350-450g/12oz-1lb pork tenderloins , trimmed of any fat
• oil for brushing
• 50g butter , chilled and cut into thin slices
• sage sprigs, to garnish

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Serves 8

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Ingredients

• 85g pack of prosciutto
• juice of 3 lemons , zest finely grated
• 3 tbsp fresh sage leaves, roughly chopped
• 3 x 350-450g/12oz-1lb pork tenderloins , trimmed of any fat
• oil for brushing
• 50g butter , chilled and cut into thin slices
• sage sprigs, to garnish

255 kcalories, protein 32g, carbohydrate 1g, fat 13.6 g, saturated fat 6g, fibre 0g, salt 0.62 g

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