Pork tenderloin in sage and ham coat with plum jam dip

Name: Pork tenderloin in sage and ham coat with plum jam dip
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar Sage; 600 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 120 g Parma ham in slices; 1–2 Chillies; 50 g roasted almonds with skin; 100 g Plum jam; 1 TABLESPOON sweet mustard; 2 TABLESPOONS Soy sauce; 50 ml Ketchup; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar Sage
600 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
120 g Parma ham in slices
1–2 Chillies
50 g roasted almonds with skin
100 g Plum jam
1 TABLESPOON sweet mustard
2 TABLESPOONS Soy sauce
50 ml Ketchup
7-10 Tbsp Aluminium foil

Directions

1
Wash sage, shake dry, pluck leaves from the stems. Season meat with salt and pepper and cover with sage leaves close together. Wrap with slices of ham
2
Grill on the hot grill for about 30 minutes while turning. Remove from the grill, wrap in foil and let it rest for about 10 minutes
3
For the sauce, wash, clean and finely chop the chilli. Chop the almonds. Mix with plum puree, mustard, soy sauce, chilli and ketchup. Wrap the meat out of the foil, cut into slices and serve with the sauce