Saltimbocca of Pork Tenderloin with Cheddar Natural

4 persons | Pork | Meat | Main dish

Prep time

This recipe is made in collaboration with ERU

• Light a medium amount of charcoal and heat your Kamado to 180-200 °C. For this recipe you are working with indirect heat. Place the heat shield and then the grate in the Kamado.

Cook time

• Cut the pork tenderloin into medallions of approx. 2 cm thick and press them lightly flat with the palm of your hand.
   
• Season both sides of the medallions with EldurApi 14 Classic Meat Herbs.
   
• Place a fresh sage leaf on each medallion and wrap a slice of Parma ham tightly around it.
   
• Place the saltimbocca Parma ham-side down on the hot cast iron grate and grill for 3-4 minutes.
   
• Turn over and place a slice of Cheddar Natural on each medallion.
   
• Close the Kamado and allow the cheese to melt for 2-3 minutes while the other side cooks.
   
• Remove from the Kamado and allow to rest for 2 minutes before serving.