Saucy Rossy BBQ
Pork

Apple-Stuffed Pork Tenderloin

Butterflied pork tenderloin stuffed with shredded apple and blueberry raisins, charcoal-grilled and glazed with Fearman's Fire Applesauce for sweet heat.

Time~45 min Prep20 min YieldServes 3–4 CategoryPork Watch4:21
Apple-Stuffed Pork Tenderloin — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Butterfly the pork tenderloin and season the inside with Apple Delight.Trim the silverskin before butterflying — it never renders and it bows the tenderloin as it shrinks. Butterfly by cutting lengthways almost through and opening it flat, then pound it to an even thickness so it rolls neatly.
  2. 2Fill with shredded apple and blueberry raisins, then roll it up and tie it tight with butcher's twine.Shred the apple rather than dicing it so it distributes evenly and cooks through in a short roll. Keep the filling slightly inside the edges and roll along the grain, then tie every inch or so with butcher's twine.
  3. 3Season the outside with Bar-B-Quis.Season the outside of the assembled roll rather than the inside — the interior is already seasoned and the outside is what forms the crust.
  4. 4Grill direct over the coal bed for a good char, then move to indirect heat.Direct for char and colour only, a few minutes turning on all sides, then across. A stuffed roll is thick for a tenderloin and finishing over direct heat burns the outside before the middle is warm.
  5. 5Cook until the tenderloin reaches 145°F internal, glazing with Fearman's Fire Applesauce right at the end so it tacks on.145°F is the USDA safe temperature for whole-muscle pork. Glaze right at the end — apple sauce with sugar in it will scorch if it goes on early.
  6. 6Rest 5–10 minutes, slice, and serve.Rest 5–10 minutes, then slice between the ties rather than through them.

Watch it on YouTube

What each ingredient is doing

Pork tenderloin
The leanest cut on the pig, which is why the 145°F target matters and why the stuffing helps — the apple adds moisture from the inside as it cooks.
Shredded apple
Shredded rather than diced so it distributes evenly and softens in the short cook. It also releases moisture into the roll, which on a very lean cut is an advantage rather than a problem.
Blueberry raisins
Dried fruit that rehydrates slightly in the roll, bringing sweetness and a chewy contrast. Ordinary raisins or dried cranberries work the same way.
Apple Delight seasoning
Used on the interior, so the flavour is against the meat rather than on the crust. Sweet and apple-forward, matching the filling.
Bar-B-Quis seasoning
The exterior rub, doing the crust work. A savoury blend balances the sweet interior and glaze.
Fire applesauce glaze
Sweet-hot apple, brushed on at the very end. It is sugary and would burn if applied earlier.

Temperature guide

StageTempWhat it means
The target145°F / 63°CUSDA safe for whole-muscle pork. Slightly pink and correct.
After resting150–152°F / 66°CCarryover on a rolled roast is more pronounced than on a plain tenderloin.
Glaze atRight at the endApple sauce with sugar will scorch if it goes on early.
Rest5–10 minutesBefore slicing between the ties.

Pitmaster tips

  • Trim the silverskin before butterflying. It never renders and it contracts as it cooks, bowing the roll out of shape.
  • Shred the apple rather than dicing it. Shredded apple distributes evenly and softens in the short cook where diced pieces stay firm.
  • Roll along the grain and tie every inch or so. Rolling across the grain means every slice falls apart on the plate.
  • Keep the filling slightly inside the edges so it does not squeeze out as you roll and tie.
  • Season the outside of the assembled roll, not the inside of the meat — the interior already has its own seasoning.
  • Glaze right at the end. Apple sauce with sugar in it burns well below the temperature pork needs.
  • 145°F and rest. Slightly pink is correct for whole-muscle pork and the difference between juicy and dry on the leanest cut on the pig.
  • Chill the assembled roll for 20 minutes before grilling. It firms up and holds its shape far better.
  • Slice between the ties, not through them, so each medallion stays held together.
  • Apple and pork is one of the oldest pairings there is — the moisture the apple releases is a genuine advantage on a very lean cut.

If it goes wrong

It unrolled on the grill
Not tied tightly enough or at enough points. Tie every inch or so, and chill the assembled roll first so it holds its shape.
The slices fall apart
Rolled across the grain, or sliced through the ties. Roll along the grain and cut between the ties.
It is dry
Past 145°F. Tenderloin is the leanest cut on the pig and has no fat reserve — use a thermometer rather than a timer.
The filling squeezed out
Too much of it, or spread right to the edges. Leave a clear border and use less than feels right.
The glaze burnt
It went on too early. Apple sauce carries sugar — brush it on in the last minute or two only.
The apple was still crunchy
Diced rather than shredded. Shredded apple softens in the time available; diced pieces need longer than a tenderloin can give.

Ways to change it up

Bacon-wrapped
Wrap the tied roll in bacon before grilling. It bastes an extremely lean cut and holds the roll together.
Different filling
Pear and walnut, apple and sage, or apricot and pistachio. Keep it low-moisture and finely cut.
Oven or pellet grill
375°F on a rack, same temperatures. No char, but easier to control.
Make ahead
Assemble and tie up to a day in advance. The roll firms in the fridge and holds its shape better.
Add a mustard layer
A thin spread of Dijon inside before the filling. Sharpness against all the sweetness.

What to serve it with

  • Sliced into medallions so the spiral shows.
  • Extra apple sauce warmed on the side.
  • Roast potatoes or a grain salad.
  • Something green and sharp against a sweet dish.
  • A cold cider — apple and pork already agree.

Storage & reheating

Cooked stuffed tenderloin keeps 3–4 days refrigerated. Store it whole rather than sliced, since every cut face dries out and this is a very lean cut.

Because it was pulled at 145°F, reheating pushes it past where it should be. Warm slices gently in a covered pan with a splash of apple juice, or eat them cold — cold stuffed tenderloin slices cleanly and makes an excellent sandwich.

The raw assembled roll freezes for up to three months, wrapped tightly, which makes this a good thing to prepare ahead. Thaw overnight in the fridge before cooking. Cooked, it freezes for about three months but the apple goes soft on thaw.

FAQ

How do I butterfly a pork tenderloin?

Lay it flat and cut lengthways almost all the way through, stopping short of the far edge, then open it out like a book. Pound it gently to an even thickness — that even sheet is what lets it roll neatly and cook uniformly.

What temperature should stuffed pork tenderloin be cooked to?

145°F, then rested to about 150–152°F. That is the USDA safe temperature for whole-muscle pork and it leaves the centre slightly pink. A rolled roast carries over more than a plain tenderloin, so pulling on time matters.

Why shred the apple instead of dicing it?

Shredded apple distributes evenly through the roll and softens completely in the short cook a tenderloin needs. Diced pieces stay firm and create pockets, and they need longer than the meat can give without overcooking.

How do I stop the roll falling apart?

Roll along the grain, tie every inch or so with butcher's twine, chill the assembled roll before cooking so it firms up, and slice between the ties rather than through them. Overfilling is the other common cause.

Can I assemble it ahead?

Yes, and it is better for it. Assembled and tied, the roll keeps a day in the fridge and firms up considerably, which makes it easier to handle on the grill. It also freezes raw for up to three months.

When should I glaze it?

In the last minute or two, once the tenderloin is nearly at temperature. Apple sauce carries sugar and will scorch well before pork is cooked — you want just long enough for the glaze to tack on.

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Pork
Pork is a protein-rich meat that's especially high in thiamine (vitamin B1) — more than most other meats — plus B6, niacin, and selenium. Tenderloin and loin are lean; shoulder and belly are richer, so portion the fattier cuts.
Apple
Apples add natural sweetness, fibre, and vitamin C. In a brine or alongside pork they balance salt and smoke; on their own they're a low-calorie, gut-friendly fruit.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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