Smoked pork tenderloin with blue cheese

Grilled Pork Tenderloin with blue cheese stuffing

Pork tenderloin turns out so tasty when you stuff it with blue cheese and apple sauce and wrap it with bacon. Try it yourself!

Servings 2 people
Prep Time 10 minutes
Cook Time 1 hour
Start the grill 30 minutes



  • Trim any silvery membranes off the tenderloin. Place it flat on a cutting board and place one hand on top of it. Use the other hand to cut a pocket that runs the length of the tenderloin, but stop 1 inch from each end.
  • Stuff the pocket with blue cheese and apple sauce.
  • Apply the rub evenly on all sides. Make sure not to spill the stuffing.
  • Wrap the bacon around it and tie it up with butcher's twine.
  • Fire up your grill/smoker, prepare it for indirect heat and have it running at 130° C / 265° F. Add a few wood chunks for smoking. I used two chunks of oxygen tree that I cut down last year. I've been drying it since.
  • Place the tenderloin gently on the grill on the indirect side, making sure the pocket opening faces up. Smoke it for roughly 1 hour, until internal temp is 62-65° C / 143-150° F. If it needs just a bit more color, move it over the direct heat and sear it for 1 minute per side. Move it over to a cutting board and let it rest for 5 minutes.
  • Slice it and serve. I served mine with a potato gratin with a top layer of grated parmesan, and some freshly cut chives all over the plate.

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