-
1
Using a sharp knife, remove the silver skin and fat from tenderloins.
-
2
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.
-
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 sprinkles with chilli 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.
