• 2 Leeks-mignon from Les Cultures de Chez Nous
  • 2 pork tenderloins
  • 125 ml (1/2 cup) roasted walnuts
  • 125 ml (1/2 cup) Italian parsley
  • 125 ml (1/2 cup) freshly grated parmesan cheese
  • 1 garlic clove
  • 60 ml (1/4 cup) olive oil
  • Salt and freshly ground pepper
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  • Blanche the leeks-mignon in boiling water for 10 minutes then chill them in cold water. Preheat the BarBQ to medium. Slice the tendeloin lenghwise and open in butterfly fashion. Set aside.
  • Place the walnuts, parsley, garlic, parmesan and olive oil in a blender or food processor and chop finely. Place one or two tablespoons of the resulting pesto in the middle of each tenderloin and save the remainder. Put a leek-mignon in each tenderloin and close using toothpicks to retain. Brush with olive oil and grill for 3 minutes on both sides. Remove from the grill and allow to sit for 2 minutes. Remove the toothpicks and serve with the rest of the pesto.

Chef's notes