For this week's Weekend Herb Blogging - hosted by The Chocolate Lady from In Mol Araan - I used sage. Sage is a member of the mint family. A big family of plants of about 210 genera and some 3,500 species.

Barbecued pork with sage, lemon & serrano
serves 2

2 slices of Serrano ham, chopped
1/2 lemon juice and zest finely grated
1 tb fresh sage leaves, roughly chopped
1 small pork tenderloin
oil for brushing
butter, chilled and cut into thin slices
sage sprigs, to garnish

Whizz together the Serrano, the zest and juice from 1/2 lemon, the chopped sage and plenty of seasoning until blended to give a thick paste. Put aside and reserve the rest of the lemons.
Cut tenderloin lengthways down the center, but not all the way through. Open out the meat, butterfly style, and flatten slightly.
Make about 10 deep slashes in tenderloin. Rub the paste over the meat and into the slashes. Brush the tenderloin with oil. Barbecue the meat, paste side down, for 6-10 minutes. Turn over and cook for a further 6-10 minutes until tender and cooked through.
Transfer the pork to a platter and, while hot, top it with the slices of butter. Leave for a minute or two to melt. Squeeze the reserved lemon half over the pork. Scatter with sage sprigs, then serve cut into thick slices.

weekend herb blogging

More recipes and entries in English.

The right answer of last week's quiz got Daniel: Parsley.

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