Pork And Chicken Roulade - cooking recipe

Ingredients

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

Preparation

-Preheat oven to 400 degrees.
-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.
-Pound chicken breasts until same thickness.
-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.
-Roll up as tightly as you can along the long ends and secure with kitchen twine. Sprinkle with salt and pepper.
-Heat large skillet on stovetop on high with 1 tablespoon of olive oil. Add roulade and brown. Total should take 5 minutes.
-Wrap roulade in foil tightly and put in baking sheet with seam side up.
-Bake for 45 minutes.
-Cut string off of roulade and slice. Arrange on serving platter.