Grilled Pear and Cheddar Stuffed Pork Tenderloins
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 1 Tbsp. (15 mL) fresh rosemary leaves
- 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil* Salt and freshly ground pepper to taste
- 2 small pork tenderloins
- 1 Bartlett or Anjou pear, sliced thin
- 4 oz. (120 g) 1-year-old cheddar cheese, sliced
- 6 slices Irresistibles prosciutto*
Preparation
Purée rosemary and oil in the blender, and season.
Cut tenderloins open lengthways and brush inside with rosemary purée. Cover with overlapping slices of pear and cheddar. Close up tenderloins and brush outside with rosemary purée.
Roll each tenderloin up in 3 slices of prosciutto, tie or close with big toothpicks that have been soaked in water. Season.
Oil the grill and preheat barbecue to medium-high. Cook tenderloins 4 – 5 minutes per side for meat with a hint of pink. Remove from heat, tent with foil and let stand about 5 minutes before serving.
Slice and serve with grilled vegetables and herbed noodles.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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