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.