Pork tenderloin stuffed with leeks

Blanch the mignons leeks in boiling water for 10 minutes then cool under cold water. Preheat barbecue to medium heat.
Cut a small horizontal incision at the center of the pork tenderloin to form a pouch, set aside.
In the bowl of a food processor, place walnuts, parsley, garlic and Parmesan, chop finely, slowly adding the olive oil until blended to the consistency of pesto.
Place 15-30 ml (1-2 tbsp) of pesto into the cavity of the meat then add a mini leek to each and secure the pouch using toothpicks.
Coat the tenderloins with the remaining pesto.
Cook on the grill for 3 to 5 minutes on each side.
Remove from heat and let rest for 2 minutes before serving.