Barbecued pork with sage, lemon & serrano
serves 2
2 slices of Serrano ham, chopped
1/2 lemon juice and zest finely grated
1 tb fresh sage leaves, roughly chopped
1 small pork tenderloin
oil for brushing
butter, chilled and cut into thin slices
sage sprigs, to garnish
Whizz together the Serrano, the zest and juice from 1/2 lemon, the chopped sage and plenty of seasoning until blended to give a thick paste. Put aside and reserve the rest of the lemons.
Cut tenderloin lengthways down the center, but not all the way through. Open out the meat, butterfly style, and flatten slightly.
Make about 10 deep slashes in tenderloin. Rub the paste over the meat and into the slashes. Brush the tenderloin with oil. Barbecue the meat, paste side down, for 6-10 minutes. Turn over and cook for a further 6-10 minutes until tender and cooked through.
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 half over the pork. Scatter with sage sprigs, then serve cut into thick slices.
More recipes and entries in English.
The right answer of last week’s quiz got Daniel: Parsley.
sage is at its peak here as well–this makes a bracing accompaniment.
Oh my, this sounds great. I love sage and lemon together. And of course, the bit of butter at the end would give it a fantastic flavor.