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Grilled Pear and Cheddar Stuffed Pork Tenderloins https://www.metro.ca/userfiles/image/recipes/filets-porc-farcis-poires-fromage-grilles-5531.jpg PT20M PT10M PT30M
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.
4
3 19 5 1
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
Grilled Pear and Cheddar Stuffed Pork Tenderloins

Grilled Pear and Cheddar Stuffed Pork Tenderloins

Rate this recipe
19 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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  • 4 oz
    (120 g)
    1 year-old cheddar cheese, sliced
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    BALDERSON CHEDDAR OR GOUDA

    BALDERSON CHEDDAR OR GOUDA

    $5.99 ea.

    170 - 280 g SELECTED VARIETIES


    BALDERSON CHEDDAR OR GOUDA

    BALDERSON CHEDDAR OR GOUDA

    $5.99 ea.

    170 - 280 g SELECTED VARIETIES


  • 6
    slices of prosciutto
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    MARCANGELO SLICED ITALIAN DELI MEAT OR MARCANGELO SLICED ITALIAN DELI MEAT

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    MARCANGELO SLICED ITALIAN DELI MEAT OR MARCANGELO SLICED ITALIAN DELI MEAT

    MARCANGELO SLICED ITALIAN DELI MEAT OR MARCANGELO SLICED ITALIAN DELI MEAT

    2 for/ $12.00

    100 g, SELECTED VARIETIES


Imprimer ma sélection

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.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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