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Ingredients
- 1Â 1/4 lb pork, tenderloin, trimmed, butterflied
- 1 x hard Bosc pear
- 2 ounce camembert cheese, cut in wedges
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. chives
- 1 tsp thyme
- 1 pch salt
- 1 pch black pepper
- 1 x juice of one lemon
Directions
- Ask your butcher to butterfly the lamb or possibly do it yourself by cutting it lengthwise down the center, almost but not completely through. Then open the two halves flat to resemble a butterfly shape.
- Halve, core, and cut pear into slices, squeezing lemon juice on the cut pcs to prevent them from oxidizing (turning brown.)
- Distribute pear slices and Camembert wedges on cut side of pork. Roll pork into tight bundle and tie securely with butcher's twine.
- In large resealable plastic bag, combine vinegar, oil, chives, thyme and pepper. Put tenderloin in bag and roll it around to ensure it is well coated with marinade. Press out excess air and marinate pork in refrigerator, turning bag once or possibly twice, for 3 hrs.
- Prepare grill and preheat to medium high. Remove tenderloin from bag, liberally salt and pepper external surface. Grill tenderloin for 8-10 min, turning occasionally till golden on all sides and cooked through. Let rest 5 min before serving. Cut tenderloin crosswise into slices and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 6 servings | |
| Calories 162 | |
| Calories from Fat 83 | 51% |
| Total Fat 9.33g | 12% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 139mg | 6% |
| Potassium 334mg | 10% |
| Total Carbs 0.23g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.07g | 0% |
| Protein 17.98g | 29% |
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