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

Unknown 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
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