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.
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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