Barbecued pork with sage, lemon & prosciutto

Barbecued pork with sage, lemon & prosciutto

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(18 ratings)

Ready in 40-50 minutes

Easy

Serves 8
If the sun's out and the barbie's on - try this super-tasty pork dish with zesty lemon

Nutrition and extra info

Nutrition:

  • kcal255
  • fat13.6g
  • saturates6g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein32g
  • salt0.62g
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Ingredients

  • 85g pack of prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • juice of 3 lemons, zest finely grated
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp fresh sage leaves, roughly chopped
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 3 x 350-450g/12oz-1lb pork tenderloins, trimmed of any fat
  • oil for brushing
  • 50g butter, chilled and cut into thin slices
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • sage sprigs, to garnish
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

Method

  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.

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Comments (18)

samfoodie's picture

This is super easy for the barbecue and super delicious!! Served with classic potato salad, tomato, cucumber and coriander salad and crusty bread....delish!!

philinbrighton's picture
5

Amazing! We spent the whole meal talking about how good this was. We did this inside in a griddle pan. I got some fillet sliced into medallions so just popped the paste onto them before flashing them in the pan (serving slightly pink). Mega yum. Will do regularly as it's also very low fat. Really excited to try on a BBQ too.

rahrah86's picture
0

Personally I found the texture odd and although strong flavours they were not very pleasant flavours combined. My partner didn't think it was as bad as I did but wasn't overly enthused.

danicquinn's picture

This is simply fantastic! Our guests seemed very impressed. I preferred to wrapping in prosciutto, as there wasn't the characteristic 'stringiness' you can get. It was very easy, and so delicious. We made it with normal pork loin, instead of tenderloin; it worked just as well.

mumblina's picture
5

Delicious, really tasty. Made this for family and they loved it and have asked for the recipe, so it must be good! I have made this a few times and think it's best with the lemon quantity cut down - I reduce it to two lemons zest and rind, as with three it's a bit much. Otherwise absolutely delicious - and very very quick to chuck together for a BBQ too.

hannag's picture
5

I made this for Derby Day BBQ and it was delicious - everyone wanted the recipe and I will definitely make again - though cooking indoors, given the current weather!!!

justabeena's picture
4

Lovely, really easy. Put the paste on the meat and left in fridge to marinade so really quick when came to cooking it in the evening. Didn't BBQ as made in Jan! Just seared meat in pan and finished in oven. Would use less lemon next time as overpowered the ham a bit.

marguerite_caunt's picture
5

Lovely recipe - very easy, quick, and delicious! Made it mid-week in winter - not on the bbq, but in a cast iron frying pan! Brought back all the tastes of summer! Cooking times were absolutely perfect! Served it with mash and spinach!

asmanc's picture
5

Delicious m and very tasty.every one at the barbeque asked for the recipe. The recipe could not have been any easier.

jayne410's picture
5

Delicious ... everyone loved it and wanted the recipe!

vicki79's picture
5

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!

susiem's picture

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

knickers68's picture
5

forgot to put the star rating !

knickers68's picture
5

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

kayleith's picture
5

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

climber's picture
5

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

emmalouise283's picture
5

Lovely fresh flavours, a true taste of summer

cooijmans's picture
4

A summer barbeque in France with friends

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