Pear And Camembert Stuffed Pork Tenderloin

Directions

1. 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.
2. Halve, core, and cut pear into slices, squeezing lemon juice on the cut pcs to prevent them from oxidizing (turning brown.)
3. Distribute pear slices and Camembert wedges on cut side of pork. Roll pork into tight bundle and tie securely with butcher's twine.
4. 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.
5. 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.