- Portion size 4 servings
- Credits : August 2009
Ingredients
Method
Remove any silver skin (connective tissue) from pork. Halve each tenderloin crosswise; cut each lengthwise halfway through. Open each like book. Between waxed paper or plastic wrap, pound each to 1/2-inch (1 cm) thickness.Mix together oil, rosemary, garlic, salt and pepper; rub all over pork. Cut cheese into 4 slices; set aside.
Place pork on greased grill over high heat; close lid and grill until bottom is golden, 2 to 3 minutes. Turn and top each with cheese. Grill until juices run clear when pork is pierced and just a hint of pink remains inside, 2 to 3 minutes. Sprinkle with chives.
Nutritional facts per serving: about
- Sodium 631 mg
- Protein 47 g
- Calories 400.0
- Total fat 27 g
- Potassium 605 mg
- Cholesterol 150 mg
- Saturated fat 13 g
- Total carbohydrate 3 g
%RDI
- Iron 14.0
- Folate 4.0
- Calcium 10.0
- Vitamin A 3.0
- Vitamin C 2.0
