Pork And Chicken Roulade

1. 1

   -Preheat oven to 400 degrees.

2. 2

   -Slice pork tenderloin along long side down to within 3/4 inch of the bottom. Open and pound to a 1/3 inch thickness. Put plastic over to protect yourself from flying pork pieces. Should be a rough rectangle shape.

3. 3

   -Pound chicken breasts until same thickness.

4. 4

   -Spread half of the pesto mixture (1/4 C) over the pork. Layer the chicken over and then spread the remaining pesto mixture over the chicken. Layer the bacon on top.

5. 5

   -Roll up as tightly as you can along the long ends and secure with kitchen twine. Sprinkle with salt and pepper.

6. 6

   -Heat large skillet on stovetop on high with 1 tablespoon of olive oil. Add roulade and brown. Total should take 5 minutes.

7. 7

   -Wrap roulade in foil tightly and put in baking sheet with seam side up.

8. 8

   -Bake for 45 minutes.

9. 9

   -Cut string off of roulade and slice. Arrange on serving platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.