Stuffed Pork Filet

Rinse pork, pat dry and cut into a rectangle (may be prepared by a butcher instead for filling). Season with salt and pepper.

Rinse parsley and wild garlic, shake dry and pluck leaves. Spread half of the parsley and the whole wild garlic evenly on the pork and roll tightly. Secure with kitchen twine and season outside with salt and pepper. Sear in hot butter on al sides and then roast at 160°C (approximately 325°F) for 30 minutes. Baste with juices as needed.

For the pesto, mix remaining parsley with basil leaves and peeled garlic cloves. Add olive oil and season with salt.