We love sage.
One of the first dishes I make in the fall, when we switch to indoor cooking, is Veal Saltimbocca.
The sage was looking gorgeous, but it was still too hot for cooking inside.
He tossed a few wood chips on the grill as well, to add a bit of smokey flavor.
We were happy.
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Grilled Pork Tenderloin ‘Saltimbocca’
Pork tenderloin, sliced open to hold a bit of ham, cheese and fresh sage leaves….. Reminiscent of Veal Saltimbocca
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Grilling
- 1 pork tenderloin, 14oz, 420gr
- 1 1/2 tsp paprika
- 8 fresh sage leaves
- 2 thin slices Prosciutto or other dry-cured ham
- 2oz (60gr) Gruyère cheese, sliced thinly
- 1/2 cup (4oz, 120ml) beef broth
- 1/2 cup (4oz, 120ml) Marsala substitute Madeira
- 2 tbs tomato paste
- Butterfly pork tenderloin – cut it in half lengthwise leaving 1/4 inch intact – so that you can open it like a book.
- Lay the Prosciutto on one side of the pork.
- Top with sage leaves, then cheese.
- Fold other side over and tie with kitchen string.
- Rub outside with paprika
- Cook pork on barbecue grill for 20 – 25 minutes or until done.
- Remove from heat and let rest.
- Mix broth, wine and tomato paste in a small sauce pan and bring to a boil over medium heat stirring frequently.
- When ready, slice pork and serve, sauce on the side
If you start to see the cheese oozing out, take it off – it’s done. Pork is best if slightly pink.
It was rainy today.
I decided to tackle all of the little post-it notes I’ve written to myself in the last few weeks of things I need to do.
I’m only half through…. So I will leave you with one more, calming sunset.
And I just got word that our firewood will be delivered tomorrow morning… at 8.