In a bowl, mix all ingredients for the stuffing. Set aside.
Cut the pork fillets in 2. Open the fillets lengthwise, stuff with the pear mixture and top with chives. Close and secure with a toothpick or piece of string.
Preheat the barbecue to high.
Place the fillets on the barbecue. Reduce the heat to medium. Cook approximately 12 minutes, basting with honey and turning a few times.
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
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