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Author Notes: My cousin and her husband own a 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 recipes from the haven. —anka
- 4 pork tenderloins
- 1/2 cup wild leek pesto
- 6-8 slices prosciutto
- 1 teaspoon chili flakes
- 2 teaspoons Montreal chicken spice
- freshly ground black pepper
- cooking twine
- Using a sharp knife, remove the silver skin and fat from tenderloins.
- To butterfly, pork holds the knife flat so that it’s parallel to the board, cut a lengthwise into the centre of the tenderloin, but stop short at the opposite side so that the tenderloin remain attached.
- Open the tenderloin like you would a book.
- Cover with plastic wrap and with a heavy pan, pound the meat to the 1/2 inch thickness.
- One of the tenderloins season with a Montreal chicken spice.
- Rest three tenderloins season with salt and black pepper.
- Evenly spread the wild leek pesto over the pork with salt and black pepper, leaving a 1-inch border.
- One of those three tenderloins sprinkles with chilli flakes.
- Roll the tenderloins into its original shape.
- 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.
- Tie the pieces of twine around the pork, spacing them about 2-inches apart.
- Place the tenderloins on the hot grill and grill for about 20-30 minutes.
- Remove the meat from the grill and loosely cover it with foil, let it rest for 5-10 minutes before cutting.
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat