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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
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
18 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    fresh rosemary leaves
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $6.00
    COLAVITA EXTRA VIRGIN OLIVE OIL

    COLAVITA EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    1 L SELECTED VARIETIES


  • salt and freshly ground pepper to taste
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    $2.99 ea.

  • 2
    small pork tenderloins
    You might like:

    Flyer Deal  (1)
    SAVE $2.00/LB
    Legacy Cured Pork Loin

    Legacy Cured Pork Loin

    $2.99 /lb

    ROLLED IN CORNMEAL 6.59/kg

  • 1
    Bartlett or Anjou pear, sliced thin
  • 4 oz
    (120 g)
    1 year-old cheddar cheese, sliced
  • 6
    slices of prosciutto
    You might like:

    Flyer Deal  (1)
    SAVE $30.00
    SAN DANIELE WHOLE PROSCIUTTO

    SAN DANIELE WHOLE PROSCIUTTO

    $69.00 ea.

    5 kg SOLD BY THE PIECE OR DELI SLICED FOR 8.99/lb

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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