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Pork tenderloin stuffed with apples and old cheddar
Pork tenderloin stuffed with apples and old cheddar

Pork tenderloin stuffed with apples and old cheddar

Preparation 15 minutes
Cooking time 10 minutes
Servings 4


  • 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


  1. Preheat the barbecue to maximum heat, or at least to 290°C (550°F).
  2. In a skillet, heat the butter over medium-high heat.
  3. Add the apple, green onions and garlic.
  4. Cook for 1 to 2 minutes, stirring constantly.
  5. Remove from the heat and let cool.
  6. Butterfly the pork tenderloins lengthwise, without slicing through.
  7. Place the tenderloins between two sheets of plastic wrap.
  8. Flatten them with a meat tenderizer or a rolling pin.
  9. Season the outside of the tenderloins.
  10. Sear only the seasoned side on the grill for about 2 minutes.
  11. Remove from the heat and let cool.
  12. Brush the inside of the tenderloins with honey on one half and mustard on the other.
  13. Place the apple preparation in the centre of each tenderloin.
  14. Place one slice of cheese on  each tenderloin.
  15. Close and secure with toothpicks or butcher twine.
  16. Wrap each tenderloin in aluminum foil and seal well.  
  17. Place the foil packages on the barbecue.
  18. Close the lid and cook for about 5 minutes.
  19. Turn off the heat and continue cooking, still covered, for about 5 more minutes.
  20. Remove from the heat and unwrap the foil.
  21. Slice the stuffed tenderloins into medallions.
  22. Serve with mashed potatoes and a steamed green vegetable.
Availability in stores