Pork And Chicken Roulade

• 1 lb pork tenderloin
• 1 lb boneless skinless chicken breast, about 3
• 3 slices bacon (or you can use prosciutto)
• 1/2 cup pesto sauce

1. -Preheat oven to 400 degrees.
2. -Slice pork tenderloin along long side down to within 3/4 inch of the bottom. Open and pound to a 1/3 inch thickness. Put plastic over to protect yourself from flying pork pieces. Should be a rough rectangle shape.
3. -Pound chicken breasts until same thickness.
4. -Spread half of the pesto mixture (1/4 C) over the pork. Layer the chicken over and then spread the remaining pesto mixture over the chicken. Layer the bacon on top.
5. -Roll up as tightly as you can along the long ends and secure with kitchen twine. Sprinkle with salt and pepper.
6. -Heat large skillet on stovetop on high with 1 tablespoon of olive oil. Add roulade and brown. Total should take 5 minutes.
7. -Wrap roulade in foil tightly and put in baking sheet with seam side up.
8. -Bake for 45 minutes.
9. -Cut string off of roulade and slice. Arrange on serving platter.

pork tenderloin, chicken, bacon, pesto sauce

Taken from www.food.com/recipe/pork-and-chicken-roulade-312032 (may not work)