Apple-Cranberry Stuffed Pork Tenderloin
Recipe Type: Main
Author: Grill Dome Admin
Cook time: 2 hours
Total time: 2 hours
Serves: 5
Pork tenderloin is naturally very lean and very easy to overcook. The cranberry-apple stuffing is made with Tennessee Gourmet® Apple & Spice sauce and nicely compliments the relatively mild flavor of the pork. Also, a cranberry-habanero glaze adds a little kick to the recipe. This recipe requires some advanced preparation. Pork tenderloins are usually sold in two pieces about 12 inches long and two to three inches in diameter. The tenderloins have a “silverskin” or membrane that needs to be removed with a sharp knife. If the tapered end of the tenderloin is very thin, cut it off for a nicer presentation and evener cooking.
  • 1 (2 ¼ lb) whole Pork Tenderloin
  • 1 Cup Apple Juice or Apple Cider
  • 1 Cup Cranberry-Apple Stuffing
  • 2 – 3 Tbsp Cajun Spice
  • ¾ Cup Cranberry-Habanero Glaze
  • 3 – 4 Apple Wood chunks
  • ½ Cup BBQr’s Delight apple pellets
  1. Fill the Grill Dome firebox with Cowboy hardwood lump charcoal. Using an electric igniter or three small pieces of SuperCedar fire starter, light the charcoal. Add two chunks of apple wood and 1/2 cup of BBQr’s Delight apple pellets to the charcoal. Prepare the Grill Dome for indirect cooking and allow the temperature to stabilize at 230° F. to 240° F. (This will take about 30 to 45 minutes depending on the size of your Grill Dome and the amount of fuel. For my Grill Dome
  2. ET, the bottom vent should be open about 1/4 to 1/2 of an inch and the top vent about 10% to maintain the desired temperature.)
  3. Prepare recipe:
  4. Lightly rub the tenderloins with Cajun spice. Place one section of the tenderloin on a cutting board and layer the top with one cup of the apple-cranberry stuffing. Place the second section on top of the first section and, using butcher’s twine, tie the two sections together. Once the Grill Dome temperature is stabilized, place the tenderloin on the cooking grate and
  5. smoke-cook for 45 minutes. Spray the tenderloin with apple cider and continue smoke-cooking another 30 to 45 minutes or to an internal temperature of 155° F. (Add wood chunks as needed to maintain the smoke.) Brush tenderloin with glaze during the last ten minutes of cooking. Remove the tenderloin from the cooker, tent with aluminum foil, and allow it to rest for ten minutes before slicing.
  6. Plate Presentation:
  7. Bias-slice the tenderloin into 1/4-inch medallions. Serve with grilled sweet corn and steamed green beans with caraway. Garnish with apple slices.

Recipe Submitted by: Mike Stines (Grill Dome Community)


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