Pork pockets with parsley pesto

1. Stage

Prepare the parsley pesto: chop the parsley coarsely with a knife (I used the greens with the stems). Grate the cheese on a fine grater. Cook the nuts for 2-3 minutes in a dry pan.

2. Stage

In the bowl of a blender, put the parsley, cheese, garlic, pour there 50 ml of olive oil.

3. Stage

Grind the ingredients, gradually pouring in the remaining 50 ml of oil, achieving a creamy consistency. Salt and pepper to taste, whisk again. Pesto sauce is ready.

4. Stage

In a separate container, mix together the mascarpone and 4 tablespoons of parsley pesto. We do not need the rest of the pesto, so we transfer it to a jar, pour a thin layer of olive oil on top and put it in the fridge. In this form the sauce can be stored for 2-3 days.

5. Stage

Pesto-based meat filling sauce is packed in a jar-this sauce will "go" to a picnic.

6. Stage

Portions of pork tenderloin rubbed with vegetable oil, add dry marinade for meat TM Forester. This marinade already contains salt, so I did not add salt to the meat. Leave the meat to marinate for 30-40 minutes.

7. Stage

Soak wood chips for smoking meat in cold water for 30 minutes.

8. Stage

Make a deep incision in each piece of tenderloin to make a "pocket" of meat.

9. Stage

Fill each "pocket" with mascarpone and pesto sauce. The edges of the "pocket" fasten with a wooden skewer or a toothpick. Leave the meat in this form for another 10-15 minutes to soak from the inside.

10. Stage

Scatter the previously soaked wood chips on the coals. Roast the meat on the coals for 5-7 minutes on each side.

11. Stage

Let the cooked meat rest for 2-3 minutes, covering it with foil. And serve with vegetables, herbs and the remaining mascarpone and pesto sauce.