8 culantro leaves (spiny or long leaf cilantro), or 20 large basil leaves
1 teaspoon salt
4 teaspoon Creamy Pesto Sauce (pg. 61)
*Pesto
16 oz yogurt
5 oz pesto
Method
Rub pork pieces with 1 tablespoon thyme, lemon peel and pepper. Set aside for 10 minutes or refrigerate if longer.
Wrap the sides of each piece of pork with the fresh herb leaves. Tie a string
around each steak to hold the leaves.
Sprinkle each piece with salt and remaining tablespoon of thyme. Place on a hot skillet with olive oil and cook for 2-3 minutes per side. Turn of, cover and set aside for additional 2 minutes.
Chef Pachi
