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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.
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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
  • 4 oz
    (120 g)
    1 year-old cheddar cheese, sliced
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  • 6
    slices of prosciutto
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

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Gluten-free recipes

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