Pork tenderloin 4 ways

By • June 9, 2015 0 Comments

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Author Notes: My cousin and her husband own hundred acres of haven, most of the times we call it Farm but I know better, when I see a haven I recognize one.

Going there is treat for body, soul and belly. This is one of the recipe from the haven.


Serves 8

  • 4 pork tenderloins
  • 1/2 cup wild leek pesto
  • 6-8 slices prosciutto
  • 1 teaspoon chili flakes
  • 2 teaspoons Montreal chicken spice
  • salt
  • freshly ground black pepper
  • cooking twine
  1. Using a sharp knife, remove the silver skin and fat from tenderloins.
  2. To butterfly pork hold the knife flat so that it’s parallel to the board, cut a lengthwise into the center of the tenderloin, but stop short at the opposite side so that the tenderloin remain attached.
  3. Open the tenderloin like you would a book.
  4. Cover with plastic wrap and with a heavy pan, pound the meat to the 1/2 inch thickness.
  5. One of the tenderloins season with a Montreal chicken spice.
  6. Rest three tenderloins season with salt and black pepper.
  7. Evenly spread the wild leek pesto over the pork with salt and black pepper, leaving a 1-inch border.
  8. One of those three tenderloins sprinkle with chili flakes.
  9. Roll the tenderloins into its original shape.
  10. Lay 6-8 slices of prosciutto on a cutting board, side-by-side, overlapping, lay one of pork tenderloin( one with wild leek pesto )on top of the prosciutto horizontally and gently roll the pork away from you.
  11. Tie the pieces of twine around the pork, spacing them about 2-inches apart.
  12. Place the tenderloins on the hot grill and grill for about 20-30 minutes
  13. Remove the meat from the grill and loosely cover it with foil, let it rest for 5-10 minutes before cutting.

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