Apple Pie Stuffed Pork Tenderloin - Recipe
Apple Pie Stuffed Pork Tenderloin
Pork, pork and apple pie!! Use your favorite apples for this recipe!
- 2 one lb pork tenderloins (they usually pack 2 in one package)
- 1 lb bacon strips (app. 10-12 slices)
- Underwood Ranches Carolina Gold BBQ Sauce
- Trim Tabb’s Pig Powder or favorite dry rub
Apple Pie Filling
- 4 c peeled and sliced apples
- 2 t lemon juice
- 2 c apple cider
- ½ c brown sugar
- 3 T corn starch
- ½ t cinnamon
- 1/8 t ground nutmeg
- 1 T butter
- dash of salt
- Coat pork tenderloins with UR Carolina Gold. Sprinkle on Pig Powder and let marinate in the fridge for 3 to 4 hrs.
- Preheat smoker to 225 degrees or oven to 325.
- Apple Pie Filling: Feel free to use a can of pie filling if you would like, but the flavor from fresh apples is sincere! I used a mixture of Braeburn and Granny Smith apples. Mix the lemon juice in with the ¼” thin sliced and peeled apples to prevent discoloration. Set aside.
- Whisk corn starch in slowly with the cider to reduce any lumps and add brown sugar, cinnamon, nutmeg, salt and simmer in a pan for a couple of minutes or until the mixture starts to thicken.
- Add the apple slices and cook on medium for about 10 minutes until apples are soft. Stir in butter and let cool for 10 minutes.
- Remove pork from the fridge and slice lengthwise down the middle, keeping the ends intact. Stuff with apple pie filling and wrap in bacon to keep the filling in. You can use toothpicks if you need or cooking string, too.
- Smoke for about 30-40 minutes or roast for about 25-30 minutes until the pork reaches 145-150 internal degrees. Let rest and then slice, adding extra apples and Carolina Gold. You can also make a quick thin sauce with 1 part Carolina Gold and 3 parts apple cider for extra appleness!