Grilled Pear and Cheddar Stuffed Pork Tenderloins

Grilled Pear and Cheddar Stuffed Pork Tenderloins
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    fresh rosemary leaves

  • 3 Tbsp.
    (45 mL)

    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 of prosciutto


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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