Pork Tenderloin with walnut-leek pesto

Thanks to the Tampa Bay Tribune for this recipe. It was a perfect use for a leek!!

1 Leek
2 T. Walnuts
2 T. chopped fresh flat-leaf parsley
1 tsp. minced garlic
2 T. grated Parmesan Cheese
1 T. olive oil
1 Pork Tenderrloin (12 to 16 ounces)
Salt and Pepper To Taste

Bring a pot of water to a boil. Cut off leek root and green stalk. Slice the white and light green part. Boil slices 5 minutes,then cool under running water. Combine leek, walnuts, parsley, garlic, and Parmesan in a food processor. With machine running, add oil. Cut a pouch into the length of the pork and fill it with leek mixture. Rub leftover mixture over the pork. Secure with toothpicks and refrigerate up to 4 hours. Preheat grill to medium. Cook pork up to 12 minutes, turning four times.

We didn't grill we roasted in the oven. I also used cooking string instead of toothpicks.