I have made this a few times and it is always a big hit. It is super simple to make and creates an incredibly moreish sauce that works perfectly with an abundance of vegetables.
Serves 4:
✔️2 x 225g pork tenderloin
✔️250g tub of mascarpone
✔️zest and juice of 1 large lemon
✔️1/2 punnet of fresh sage, chopped (or 2 tsp dried sage), plus extra to garnish
✔️salt and pepper freshly ground black pepper
✔️80g Parma ham
Cut incisions along the pork tenderloins, approximately 1.25cm apart, from the top to the bottom, but do not cut all the way through.
In a small bowl, mix together the mascarpone, lemon zest, sage and seasoning. Fill the pockets of the pork with half of the mascarpone mixture, then wrap the pork with Parma ham.
Place the tenderloins in a small roasting tin and roast in a preheated oven at 200°, 180° fan for 30 minutes.
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.
Cut the pork into slices, pour the sauce over the top and garnish with sage leaves. Tuck in and enjoy ❤️
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