Apple and Boursin-stuffed pork tenderloin
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Apple and Boursin-stuffed pork tenderloin

1.2kg pork tenderloin, trimmed of sinew and fat
75g of boursin, (about half a pack) preferably Boursin cheese with black pepper
3 cloves of Sticky Honey and Orange Smoked Garlic* – chopped very finely or minced
2 red apples, cut into thin wedges
1 tsp sage, chopped
cognac, or brandy for drizzling
olive oil, for brushing
black pepper

Lay the meat on a chopping board and make a long horizontal cut along the length of the pork loin, making a pocket in the meat and taking care not to cut all the way through. Use the heel of your hand to flatten the meat gently

Sprinkle the meat with salt and black pepper, then spread the Boursin cheese over the entire interior of the pocket, then evenly add the minced Sticky Honey and Orange Smoked Garlic. Sprinkle with the sage, then arrange the apple wedges over the Boursin, evenly distributed along the length of the meat. Sprinkle the apple slices with about 50ml of Cognac

Roll or squeeze the loin closed so that the filling is mostly not visible and then tie securely at 5cm intervals with kitchen string. Lightly brush the roasts all over with the olive oil

Prepare an indirect fire in a kettle barbecue. If you want a smoke flavour, soak some wood chips in water while the coals are getting ready

When the coals are ready, place the meat in the middle of the grid over a drip-pan and sprinkle the drained wood chips over the hot coals


Based on a recipe by Jeanne Horak-Druiff


buy Sticky Honey and Orange Smoked Garlic


  • Comments
  • 1
3 Years 5 Months 1 Days 3 Hours 1 Minutes 44 Seconds ago

Who’d have thought of adding honey to garlic or orange for that matter! Tell you what – it works a treat. Me and my wife bought some from Smoked Garlic Shop and thought we’d use it in our favourity duck pate recipe. OMG it really tastes good! Recommended it to all my wife’s friends. What a find!