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
- 20 oz pork tenderloin
- 5 oz bacon
- 5 tbsp apple sauce
- 2 oz blue cheese
- 3 tbsp Hank’s KC Royale Rub
- 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.