1 (12-14 oz) Turkey Tenderloin
6 oz Fontina Cheese
To Taste Fresh pepper
To Taste Salt
4-5 Slices Prosciutto
Lightly oil unlit grill.
Preheat grill to medium/high.
Make a slit along one long side of the tenderloin.
Open tenderloin and season with salt and pepper.
Stuff with fontina cheese, spreading evenly throughout tenderloin.
Close tenderloin and wrap with prosciutto.
Secure prosciutto and close slit with metal skewers, or oil-soaked bamboo skewers.
Place tenderloin on medium/high grill and rotate until golden brown and tenderloin reaches internal temperature of
165°F (approximately 20-25 minutes). Remove from heat.
Cover loosely with foil and let rest for 5 minutes.
Slice tenderloin into 1-inch pieces.