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Pork tenderloin stuffed with apples and old cheddar
Preparation
15 minutes
Cooking time
10 minutes
Servings
4
Ingredients
- 30 ml (2 tbsp) butter
- 250 ml (1 cup) Royal Gala or Granny Smith apples, peeled, cored and cut into 1 cm (3/8 in.) dice
- 160 ml (2/3 cup) green onions, thinly sliced
- 1 garlic clove, minced
- 2 pork tenderloins, trimmed, about 450 g (1 lb)
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) honey
- 15 ml (1 tbsp) Dijon mustard
- 2 slices of old cheddar, about 15 cm (6 in.) long, 3 cm (1 in.) wide, and 1 cm (3/8 in.) thick
Preparation
- Preheat the barbecue to maximum heat, or at least to 290°C (550°F).
- In a skillet, heat the butter over medium-high heat.
- Add the apple, green onions and garlic.
- Cook for 1 to 2 minutes, stirring constantly.
- Remove from the heat and let cool.
- Butterfly the pork tenderloins lengthwise, without slicing through.
- Place the tenderloins between two sheets of plastic wrap.
- Flatten them with a meat tenderizer or a rolling pin.
- Season the outside of the tenderloins.
- Sear only the seasoned side on the grill for about 2 minutes.
- Remove from the heat and let cool.
- Brush the inside of the tenderloins with honey on one half and mustard on the other.
- Place the apple preparation in the centre of each tenderloin.
- Place one slice of cheese on each tenderloin.
- Close and secure with toothpicks or butcher twine.
- Wrap each tenderloin in aluminum foil and seal well.
- Place the foil packages on the barbecue.
- Close the lid and cook for about 5 minutes.
- Turn off the heat and continue cooking, still covered, for about 5 more minutes.
- Remove from the heat and unwrap the foil.
- Slice the stuffed tenderloins into medallions.
- Serve with mashed potatoes and a steamed green vegetable.
