Grilled Pear and Cheddar Stuffed Pork Tenderloins | Metro
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Ingredients
- 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
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