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
Ingredients
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4
pork tenderloins
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1/2 cup
wild leek pesto
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6-8
slices prosciutto
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1 teaspoon
chili flakes
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2 teaspoons
Montreal chicken spice
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salt
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freshly ground black pepper
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cooking twine
Directions
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Using a sharp knife, remove the silver skin and fat from tenderloins.
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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.
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Open the tenderloin like you would a book.
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Cover with plastic wrap and with a heavy pan, pound the meat to the 1/2 inch thickness.
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One of the tenderloins season with a Montreal chicken spice.
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Rest three tenderloins season with salt and black pepper.
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Evenly spread the wild leek pesto over the pork with salt and black pepper, leaving a 1-inch border.
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One of those three tenderloins sprinkles with chilli flakes.
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Roll the tenderloins into its original shape.
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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.
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Tie the pieces of twine around the pork, spacing them about 2-inches apart.
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Place the tenderloins on the hot grill and grill for about 20-30 minutes.
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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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