BBQ pork with sage and lemon
Pork tenderloins are a good choice for the BBQ and make a healthier alternative to sausages.
Pork is a nutritious meat, particularly high in protein and B vitamins. Once any visible fat has been removed, tenderloins are naturally low in fat and saturates.
Pork provides some easily absorbed iron and is a good source of other minerals, like zinc and magnesium.
Ingredients (Serves 4)
- 100g prosciutto
- Zest and juice of 3 lemons
- 3 tbsp sage leaves, roughly chopped
- 4 pork tenderloins, fat trimmed
- Olive oil
- Salt and freshly ground black pepper
- Sage sprigs
Whizz together the prosciutto, zest of 3 lemons, half of the lemon juice, chopped sage and plenty of seasoning until blended to give a thick paste. Set aside and reserve the remaining lemon juice.
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.
Brush the tenderloins with olive 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.
Transfer the pork to a platter and, while hot, drizzle with olive oil and the reserved lemon juice. Scatter with sage sprigs, then serve cut into thick slices.