Pork fillet in sage and ham coat with plum jam dip

Name: Pork fillet in sage and ham coat with plum jam dip
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 4-5 Stem(s) Sage; 600 g Pork tenderloin; 7-10 Tbsp salt, pepper; 120 g Parma ham in; 7-10 Tbsp thin slices; 2 Chillies; 50 g Almonds (with skin); 100 g Plum jam; 1 TABLESPOON sweet mustard; 2 TABLESPOONS Soy sauce; 4 TABLESPOONS Tomato ketchup

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

4-5 Stem(s) Sage
600 g Pork tenderloin
7-10 Tbsp salt, pepper
120 g Parma ham in
7-10 Tbsp thin slices
2 Chillies
50 g Almonds (with skin)
100 g Plum jam
1 TABLESPOON sweet mustard
2 TABLESPOONS Soy sauce
4 TABLESPOONS Tomato ketchup

Directions

1
Wash sage, shake dry, pluck leaves from the stems. Wash the meat, dab dry and season with salt and pepper. Cover with sage leaves. Wrap with slices of ham. Grill indirectly on the hot grill for about 1 hour.
2
For the sauce, clean the chillies, cut lengthwise, remove seeds, wash and finely chop. Chop the almonds. Mix both with plum puree, mustard, soy sauce and ketchup. Season to taste. Cut the fillet into slices and serve with the sauce.
3
Tastes hot and cold.