butterfly a pork tenderloin. I almost totally messed this up, because I noticed one spot where the cheese was oozing through while it was grilling. It was nice to come home and throw it on the grill without having to do all the cutting, filling and wrapping up.
Grilled Pear and Cheddar Stuffed Pork Tenderloin
from Heather of The Culinary Chase1 tablespoon (15mL) fresh rosemary leaves
3 tablespoon (45mL) extra virgin olive oil
salt and freshly ground pepper to taste
2 small pork tenderloins
1 Bartlett or Anjou pear, sliced thin
4 ounces (120g) 1-year-old cheddar cheese, sliced
6 slices prosciutto
Purée rosemary and oil in the blender and season. Cut tenderloins open lengthwise 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 to 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.
The Culinary Chase's Note: I stuffed the tenderloin with the prosciutto and the flavors coming from the pear and cheddar make this tenderloin absolutely delicious! Instead of making the purée, finely chop the rosemary and mix in a bowl. Use a pastry brush to slather this on the pork and enjoy a more rustic taste.
Cyndi's Note: I used ham, since I didn't have prosciutto, and served this with roasted potatoes (for Don) and turnip greens.
Thanks, Heather, for a great dish!