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Apple & Cheese-Stuffed Pork

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This mouth-watering stuffed pork fillet recipe is all you need to take your barbecuing skills to the next level this summer! Stuffed with soft Gournay cheese and crunchy pieces of apple, and drizzled with Cognac (or Brandy) for an extra kick, this exquisite creation by food-blogger, Jeanne Horak-Druiff, will leave your guests in awe!

Prep Time 1 hour

Serves: 6

Difficulty Level: Low

Apple & Cheese-Stuffed Pork

Ingredients for Stuffed Pork:

Pork tenderloin - 2.6 Ibs. (trimmed of fat and sinew)

Gournay cheese - 1/3 cup (preferably with pepper)

Red apple - 2 (thinly sliced)

Sage - 1 tsp. (chopped)

Olive oil - to taste (for brushing)

Brandy - to taste (for drizzling)

Salt and Pepper - to taste

Method of preparing the Stuffed Pork:

Place the pork on a chopping board, and slice a long horizontal line along the entire length of the loin. Be careful not to cut all the way through as this is where your stuffing will go.
Season the meat with pepper and salt, then spread the cheese all over the pocket's interior. Sprinkle with sage, then place the apple wedges over the cheese, all the way along the slit. Drizzle about 50ml of brandy or cognac over the apple slices.
Squeeze or roll the loin closed so that most of the filling is hidden, and then use some kitchen string to tie it securely at 2'' intervals. When you're done, lightly brush it all over with some olive oil.
Prepare an indirect fire in your barbecue, and wait for it to heat up. If you'd prefer a smoky flavor, soak some wood chips in water while your coals are warming up.
When your coals are hot enough, place the pork in the center of the grid over a drip-pan, and spread out the drained wood chips over the coals.
Close your BBQ lid, and let it cook for 35-45 minutes, depending on the degree of doneness you desire. Allow it to rest for about 5 minutes, before carving and serving.

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