Grilled Pear and Cheddar Stuffed Pork Tenderloins
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Pastry brush
- Grill
- Tongs
- Aluminum foil
- Toothpick
- Mixing bowl
- Butcher's twine
- Serving platter
Ingredients
- 1 Tbsp. (15 mL) fresh rosemary leaves
- 3 Tbsp. (45 mL) extra virgin olive oil
- salt
- freshly ground pepper
- 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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