Pork Tenderloin with Mascarpone and Sage

By Anonymous -
One of my friends cooked this for me a couple of years ago, and it was gorgeous. We're having it for dinner tonight, and I hope it will be equally as good. It's very easy to make as well. The fresh sage is best, though dried would work too. The recipe is from waitrose.com and serves 4.

2 x 225g Pork Tenderloin
250g tub Mascarpone cheese
Rind and juice of 1 large lemon
1/2 punnet fresh sage, chopped or Freeze Dried Sage
Salt and freshly ground black pepper
80g packet Parma Ham
Sage leaves to garnish
  1. Cut incisions along the pork tenderloins, approximately 1.25cm apart, from the top to the bottom, but do not cut all the way through.
  2. In a small bowl, mix together the mascarpone, lemon rind, sage and seasoning.
  3. Fill the pockets with half of the mascarpone mixture, then wrap the pork with Parma ham.
  4. Place the tenderloins in a small roasting tin and roast in a preheated oven 200ºC, gas mark 6, for 30 minutes.
  5. Remove the tenderloins and allow to stand while making the sauce. Place the roasting tin over a medium heat and add the remaining mascarpone mixture with the lemon juice. Stir until well combined and heated through.
  6. Cut the pork into slices, pour the sauce over the top and garnish with sage leaves.

Comments

Anonymous said…
What is the equivalent for a punnet?
3:27 PM
Anonymous said…
Just a good handful, I think. I'd say maybe a cup unchopped. Depends on how much you like sage. I love it so put loads. Sorry - I was lazy with this recipe so didn't translate it! Just copied and pasted from waitrose, really!
5:28 AM
Anonymous said…
Sorry, I should probably have said that I used a good handful of fresh sage leaves. So maybe that's 1/2 a punnet.
5:30 AM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my...
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi...
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more