Bacon Wrapped Grilled Pork Tenderloin STUFFED with a DELICIOUS Apple Pie Filling
Grilled Bacon Wrapped Pork Tenderloins are juicy and tender with great flavor from that crispy bacon! I took all that goodness a step further by adding in a sweet apple pie filling.
This Grilled Bacon Wrapped Pork Tenderloin is amazingly juicy and tender with great flavor from crispy bacon. But the fun doesn’t stop there. The whole tenderloin is wrapped around sweet apple pie filling for the most satisfying pork tenderloin meal ever.
Recipe:
Servings : 4 people
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Ingredients:
1 1 1/2-2 pound pork tenderloin
1 Tablespoon Homemade Sweet BBQ Rub
1 21 oz can apple pie filling
6-8 slices bacon
Instructions:
Preheat your grill for direct heat grilling to 425-450 degrees F.
Sprinkle about a teaspoon and a half of the sweet BBQ rub on all sides of the pork tenderloin and rub lightly to ensure even coverage.
Using a sharp knife, start about an inch from the end of the tenderloin and carefully cut a slit lengthwise into the pork tenderloin, stopping an inch from the other end. Cut down as deep as you can but, do NOT slice all the way through the bottom of the tenderloin.
Spoon the apple pie filling into the slit you cut into the tenderloin. You may have a little bit of the pie filling left behind depending on the size of your tenderloin.
Starting at one end, slowly wrap the stuffed tenderloin with bacon. Wrap the strips so the edges just barely overlap, creating a nice seal for the apple pie filling. Secure the ends of the bacon with toothpicks. Sprinkle the exterior with the remaining sweet BBQ rub.
Carefully transfer the wrapped tenderloin to the grill. Grill on each side for 3-4 minutes, flipping only a quarter turn each time. Try not to flip more than once per side to help keep things together.
Once your pork reaches an internal temperature of 145 degrees F and the bacon is crisp, remove to a cutting board and allow the tenderloin to rest for 8-10 minutes before slicing and serving.
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Recipe: Apple Glazed Pork Tenderloin
Ingredients:
Dry Rub:
1 Tbls Kosher Salt
1 Tbls Coarsely Ground Black Pepper
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp ground mustard
1 tsp dried thyme
1-2 Tbls Olive Oil
Glaze:
2 Tbls FC brown sugar
2 Tbls FC apple jelly
1 Tbls FC brown sugar
1 Tbls FC apple jelly
Directions:
1. In a small bowl, combine the dry rub ingredients. Coat port loin evenly.
2. Cook at 375 for 25 to 35 minutes.
3. In a small bowl mix glaze ingredients. Brush the 2 Tbls over pork loin and cook an additional 5 minutes. Heat extra glaze in microwave and mix well.
4. Slice loin into medallions and drizzle left over glaze over pork.
Apple, Bacon stuffed pork loin
We stuffed this pork loin with a nice savory blend of spices, bacon, apples and gouda cheese. Smoked with cherry wood and sauced with some Sweet baby rays (Hickory and Brown sugar).
Back To The Wood by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Jeff Mauro's Smoky Pork Chops with Caramelized Onion-Apple Compote | The Kitchen | Food Network
No better combo than pork chops and apples!
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Smoky Pork Chops with Caramelized Onion-Honeycrisp Compote
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 2 hr 55 min (includes resting time)
Active: 40 min
Yield: 4 servings
Ingredients
3 tablespoons turbinado sugar
2 tablespoons kosher salt
1 tablespoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
4 bone-in, 1-inch-thick pork chops
Caramelized Onion-Honeycrisp Compote, recipe follows
Caramelized Onion-Honeycrisp Compote:
2 tablespoons unsalted butter
4 cups 1/4-inch-thick slices sweet onion
2 tablespoons brown sugar
1/2 teaspoon kosher salt
4 cups Honeycrisp apples, peeled and diced into 1/2-inch pieces
1 tablespoon apple cider vinegar
1 bunch fresh chives or green onions, sliced thin, for garnish
Directions
Special equipment: smoker or gas grill with a smoker box; apple wood, hickory, or your favorite wood chips or pellets
Preheat a smoker or gas grill with a smoker box for cooking with indirect heat to about 225 degrees F. Add desired smoke wood or pellets to the smoker or gas grill and wait until smoke appears. If using a gas grill with indirect heat, keep the heat no higher than 250 degrees F.
Mix together the turbinado sugar, salt, cinnamon, cardamom, nutmeg and ginger in a medium bowl. Sprinkle the pork generously on all sides with this spice mixture. Place the chops directly on the grates over indirect heat and cook until the internal temperature reaches 115 degrees F, 1 to 2 hours, depending on the thickness of the pork chops. Transfer the pork chops to a sheet tray. Turn the heat up on the smoker or gas grill to high.
Place the pork chops on the grill grates over direct heat to sear until nicely charred and dark brown or until the internal temperature reaches 145 degrees F, 1 to 2 minutes per side.
Let rest 5 to 10 minutes before serving. Remove the bone from the chop if desired. Top with the Compote and try to keep the masses away!
Caramelized Onion-Honeycrisp Compote:
Melt the butter in a large nonstick skillet over medium heat. Add the onions and cook, stirring frequently, until translucent, 10 to 15 minutes. Reduce the heat to low. Add the brown sugar and salt and continue cooking until the onions turn golden brown, about 10 more minutes.
Add the about half of the apples and the apple cider vinegar and cook, stirring occasionally, until tender, about 10 minutes. Remove from the heat. Top with the remaining diced apples and sliced chives. Serve warm.
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Jeff Mauro's Smoky Pork Chops with Caramelized Onion-Honeycrisp Compote | The Kitchen | Food Network