750 ml - 1 L SELECTED VARIETIES
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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.