PORK AND BACON SKEWERS
Steps:
- Trim the sinew from the pork. Slice the pork lengthways through the centre stopping 1 cm before cutting all the way through. Open the pork out and place on a board covered with plastic wrap. Cover with another piece of wrap and using a rolling pin bash the meat until it is about 1 cm thick all over and large enough to roll up. Remove the plastic wrap and spread the pesto over the pork. Lay 10 basil leaves over the top and roll up tightly. Cut into 2 cm thick pieces and wrap a slice of bacon around the cut side of pork. Repeat with remaining ingredients. Cover and refrigerate up to 24 hours. Dressing: Combine all ingredients in a bowl and season. To Cook: Thread one piece of port 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 pork over a medium heat for 2-3 mins on each side, or until just cooked through but not dry. Remove foil if using rosemary branches. Transfer to a serving platter and spoon over a little dressing. Serve the remaining dressing separately with lemon wedges if desired.
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