2 x 400 gram pork fillets (we use Freedom Farms)
½ cup sundried tomato or basil pesto
20 basil leaves
10 slices streaky bacon, halved (we use Freedom Farms)
1/3 cup olive oil
zest 1 lemon
2-3 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon wholegrain mustard
2 tablespoons chopped basil
sea salt and freshly ground pepper
16-20 x firm but thin branches of rosemary or short bamboo skewers soaked in cold water for 30 minutes
Trim the sinew from the pork, then using a sharp knife, slice the pork lengthwise through the centre, stopping 1 cm before cutting all the way through.
Open the pork out and place on a cutting board covered with plastic wrap. Cover with another piece of plastic wrap and use a rolling pin to bash the meat until it is about 1 cm thick all over and large enough to roll up.
Remove the plastic wrap and spread half the pesto over the pork. Lay 10 basil leaves over the top then roll up tightly. Cut into 2 cm thick pieces and wrap a slice of bacon around the cut side of the pork. Repeat with the remaining ingredients. Cover and refrigerate for up to 24 hours.
Dressing: Combine all the ingredients in a bowl and season.
To cook: Thread one piece of pork onto each skewer and brush with olive oil. If using rosemary branches, wrap the leaves in foil. Heat a sauté pan or barbecue plate and cook the pork over a medium heat for 2-3 minutes each side or until just cooked through but not dry.
Remove the foil. Transfer to a serving platter and spoon over a little dressing. Serve the remaining dressing separately with lemon wedges if desired. Makes 16-20