Prepare for an extraordinary culinary experience with this easy-to-follow recipe for Smoked Pork Tenderloin. Imagine tender, juicy pork infused with rich smoky flavor, perfectly complemented by a delightful stuffing of sweet apples, ripe pears, savory onions, aromatic herbs, and creamy Gruyere cheese. This dish isn’t just simple to make; it’s a symphony of flavors that harmonizes beautifully, making it an impressive yet accessible centerpiece for any meal. Get ready to elevate your smoking game and create unforgettable memories around the dinner table!

Stuffed Smoked Pork Tenderloin with Apple, Pear & Gruyere

Smoking pork tenderloin is a fantastic way to transform an already delicious cut of meat into something truly spectacular. Pork, with its naturally mild and delicate flavor, acts as an ideal canvas, readily absorbing the nuanced notes from the smoke. The key is selecting the right wood; opt for milder fruit woods or nut woods to avoid overpowering the inherent sweetness of the pork. When done correctly, the smoke and pork tenderloin create an incredibly harmonious and deeply satisfying culinary pairing.

This particular recipe features a stuffing that is a personal favorite, designed to perfectly enhance the smoked pork. The classic combination of apples and pears introduces a refreshing sweetness and a slight tang, cutting through the richness of the meat. Gruyere cheese adds more than just another layer of savory flavor; its smooth, melt-in-your-mouth texture brings a luxurious creaminess to the filling, binding all the components together. Fresh rosemary and thyme impart an earthy, aromatic finish, rounding out the profile with a fragrant flourish.

Pork tenderloin stands out as an excellent choice for smoking because it offers the deep, complex flavors of smoked meat without the extensive cooking times often associated with larger cuts like briskets or pork butts. Depending on the size of your tenderloins, you can achieve perfectly smoked, succulent results in just 2 to 3 hours. This makes it an ideal option for a weeknight dinner or when you’re craving that authentic smoked flavor without committing to an all-day smoking session. Who doesn’t love a gourmet smoked dinner that comes together in just a few hours?

Why You’ll Love This Stuffed Smoked Pork Tenderloin Recipe

• Incredible Flavor Profile: The combination of smoky pork, sweet fruit, savory onion, aromatic herbs, and creamy Gruyere is simply irresistible. Each bite offers a delightful balance of textures and tastes.
• Relatively Quick Smoking Time: Unlike other smoked meats that require many hours, pork tenderloin cooks in 2-3 hours, making it feasible even on busier days.
• Tender & Juicy Results: When smoked correctly to temperature, pork tenderloin remains incredibly moist and tender, never dry or tough.
• Impressive Presentation: Butterflying and stuffing the tenderloin creates a beautiful spiral when sliced, making it a show-stopping dish for guests or family gatherings.
• Versatile Pairing: It pairs wonderfully with a wide array of side dishes, from simple roasted vegetables to comforting mashed potatoes.

Essential Ingredients for Stuffed Smoked Pork Tenderloin

Crafting the perfect stuffed smoked pork tenderloin starts with selecting high-quality ingredients. Each component plays a crucial role in developing the dish’s rich and balanced flavor profile:

• Pork Tenderloin: Typically sold in packages containing two tenderloins, weighing around 2 to 2.5 lbs total. Most come pre-trimmed, but you’ll likely need to remove any lingering silver skin, a tough membrane that doesn’t render during cooking.
• Simple Seasoning: A straightforward application of coarse or sea salt and freshly ground black pepper is all that’s needed for the pork itself. The smoke and the rich stuffing are the stars, and minimal seasoning allows their flavors to truly shine.
• Onion: A small yellow onion offers a foundational savory note that beautifully balances the sweetness of the fruits in the stuffing. It softens and caramelizes slightly during sautéing, adding depth.
• Apple: Choose a sweet and juicy variety like Gala or Honeycrisp. These apples hold their shape well when cooked and provide a delightful burst of natural sweetness and a hint of tartness.
• Pear: Select a pear that is ripe but still firm to the touch. Overly ripe or soft pears will turn mushy when cooked, whereas a firm, ripe pear will retain a pleasing texture and release its delicate sweetness. Anjou or Bartlett pears are excellent choices.
• Gruyere Cheese: For the best flavor and texture, always opt for a block of Gruyere cheese and grate it yourself on a large cheese grater. Pre-shredded cheeses often contain anti-caking agents that can affect melting and flavor. Gruyere’s nutty, slightly sweet, and savory profile is a perfect match for pork and fruit.
• Fresh Herbs: A combination of fresh rosemary and thyme is highly recommended. These herbs offer a robust, earthy aroma and flavor that ties all the stuffing ingredients together, providing an elegant, fragrant finish. Chop them finely for even distribution.
• Unsalted Butter: Essential for sautéing the stuffing ingredients, unsalted butter adds richness and helps to bring out the flavors of the onion, apple, and pear.

Key Smoking Tips for Pork Tenderloin

Achieving a perfectly smoked pork tenderloin, especially when stuffed, requires attention to a few critical details. These notes will help ensure your dish is moist, flavorful, and cooked to perfection:

What is the ideal temperature for smoking pork tenderloin?

For pork tenderloin, the sweet spot for smoking is 225°F (107°C). It’s crucial not to exceed 240°F (115°C) to prevent the tenderloin from cooking too quickly, which can dry it out before it fully absorbs the smoky flavor. Low and slow is the mantra for tender, juicy results.

How do you know when pork tenderloin is done?

Pork tenderloin is safely cooked and at its most tender when it reaches an internal temperature of 145°F (63°C). This temperature ensures a perfectly juicy, slightly pink center. When checking the temperature of stuffed pork, be extra careful to insert your meat thermometer probe directly into the thickest part of the meat, avoiding the stuffing. You’ll usually feel more resistance when the probe hits the dense meat, while the soft filling will offer very little resistance. Always aim for the meat for an accurate reading.

How long does it take to smoke stuffed pork tenderloin?

A stuffed pork tenderloin typically requires about 2 to 3 hours to smoke. However, remember that time is merely an estimate. The most important factor is the internal temperature. Always rely on a reliable leave-in meat thermometer to track the pork’s temperature, not just the clock. Factors like the size of your tenderloins, consistency of your smoker’s temperature, and external weather conditions can all influence cooking time.

Can I prepare the stuffing ahead of time?

Absolutely! To save time on cooking day, you can prepare the entire stuffing mixture in advance. Store it in an airtight food storage container in the refrigerator for up to 2-3 days. Before stuffing the pork, allow the filling to come to room temperature or gently reheat it slightly to ensure it’s pliable and easy to work with.

What kind of wood chips are best for pork tenderloin?

For pork tenderloin, especially one with a delicate stuffing, milder wood chips are ideal to complement rather than overwhelm the flavors. Excellent choices include:

• Apple wood: Sweet, fruity, and mild.
• Pecan wood: Nutty, subtly sweet, and stronger than apple but still mild.
• Maple wood: Mild, slightly sweet, and adds a beautiful golden color.
• Cherry wood: Fruity, mild, and provides a lovely reddish hue to the meat.
• Apricot wood: Similar to peach or apple, offering a light, sweet, and fruity smoke.

Avoid strong woods like mesquite or hickory, as they can be too intense for the tenderloin and its delicate filling.

HOW TO MAKE STUFFED SMOKED PORK TENDERLOIN: A Step-by-Step Guide

Creating this gourmet dish is simpler than you might think. Follow these detailed steps for a flawless stuffed smoked pork tenderloin.

Step 1: How to Butterfly Pork Tenderloin

1. Start by removing the pork tenderloins from their packaging. Pat them thoroughly dry with paper towels. This helps with seasoning adhesion and creates a better surface for searing, if you choose to do so later.
2. Place each tenderloin on a large, clean cutting board. Carefully inspect for any remaining silver skin. Using a sharp, thin knife, gently slide it under the silver skin, angling upwards, and slice it away from the meat. This tough membrane won’t tenderize during cooking, so removing it ensures a better texture.
3. To butterfly the tenderloin, use a sharp chef’s knife. Begin cutting lengthwise through the center of the tenderloin, starting about 1/2 inch from one edge. Continue cutting almost all the way to the other side, but do NOT cut it completely in half. The goal is to open the tenderloin like a book.
4. Once butterflied, cover the opened pork tenderloin with a sheet of plastic wrap. Using the flat side of a meat tenderizer (or a rolling pin), pound the meat gently but firmly. Aim for a uniform thickness of approximately 1/2 inch across the entire piece. This ensures even cooking and easier rolling. Remove and discard the plastic wrap.

Step 2: Prepare the Flavorful Filling for Pork

1. First, prepare your fruits and vegetables. Peel and core the pear and apple, then dice them into small, uniform pieces. Dice the yellow onion into similar small pieces.
2. Melt a couple of tablespoons of unsalted butter in a medium-sized pan over medium heat. Add the diced onion, apple, and pear to the pan. Sauté the mixture, stirring occasionally, until the fruits and onion are softened and slightly caramelized, about 8-10 minutes.
3. Transfer the sautéed mixture into a mixing bowl. Allow it to cool slightly. Add the minced fresh rosemary and thyme, along with the grated Gruyere cheese. Season with a pinch of salt and a grind of black pepper. Mix all the ingredients thoroughly until well combined.

Step 3: Stuffing, Rolling, and Tying the Pork Tenderloin

1. Lay the butterflied pork tenderloin flat on your cutting board. Season the inside surface generously with salt and pepper.
2. Divide the prepared stuffing mixture into two equal portions, one for each tenderloin. Evenly spread one portion of the stuffing over the entire surface of each butterflied tenderloin, leaving about a 1/2-inch border of meat clear around the perimeter. This helps prevent the stuffing from oozing out during rolling and cooking.
3. Carefully roll up each tenderloin lengthwise, starting from one of the longer edges. Once rolled, place it seam-down on the cutting board.
4. Using cooking twine, tie the rolled tenderloins at approximately 1-inch intervals along their entire length. This secures the stuffing inside and helps the tenderloin maintain its shape during smoking. Be firm, but don’t tie so tightly that the twine cuts into the meat. After tying, lightly season the outside of the rolled tenderloins with a little more salt and pepper.

Step 4: Smoking the Stuffed Pork Tenderloin

1. Prepare your smoker by loading it with milder wood chips such as maple, pecan, apricot, apple, or peach. Preheat your smoker to a stable temperature of 225°F (107°C). Ensure the grates are clean before placing the meat.
2. Lightly grease a mesh grill basket to prevent sticking. Carefully place the tied pork tenderloins onto the prepared basket.
3. Insert a reliable leave-in meat thermometer probe into the very center of the thickest part of the larger tenderloin. Remember to aim for the actual meat, not the softer stuffing, to get an accurate temperature reading.
4. Place the grill basket with the tenderloins into the preheated smoker. Close the lid and allow the pork to smoke until the internal temperature reaches 145°F (63°C). This will typically take about 2 to 3 hours.
5. Once the internal temperature is reached, carefully remove the tenderloins from the smoker and transfer them to a clean cutting board. Let them rest for 5 minutes. Then, gently cut and remove the cooking twine. Allow the tenderloins to rest for another 5-10 minutes before slicing and serving. This resting period is crucial for the juices to redistribute, ensuring maximum tenderness and flavor.

Delicious Serving Suggestions for Smoked Pork Tenderloin

This exquisite stuffed smoked pork tenderloin pairs wonderfully with a variety of sides, making it a versatile dish for any occasion. Here are some of our favorite accompaniments:

• Potatoes: Potatoes are always a classic and comforting choice for pork. Whether you opt for creamy garlic butter grilled potatoes or a bowl of fluffy mashed potatoes, they provide a satisfying counterpoint to the rich pork. Roasted sweet potatoes or a hearty potato gratin would also be fantastic.
• Grilled Vegetables: Fresh, vibrant grilled vegetables add color, texture, and a healthy component to your meal. Consider grilling green beans, zucchini, mushrooms, or asparagus. The smoky char from grilling will complement the smoked pork perfectly.
• Salads: A crisp green salad with a light vinaigrette can offer a refreshing balance to the meal. A quinoa salad or a hearty grain salad could also make a great accompaniment.
• Apple Sauce or Chutney: Given the apple and pear in the stuffing, a side of homemade apple sauce or a savory fruit chutney can further enhance the fruity notes and add another layer of complexity.
• Creamy Polenta or Risotto: For a more decadent touch, a creamy parmesan polenta or a mushroom risotto would be a luxurious pairing.

Storage and Reheating Tips

If you’re lucky enough to have leftovers of this amazing stuffed smoked pork tenderloin, here’s how to store and reheat them to maintain their deliciousness:

• Storage: Allow the cooked pork tenderloin to cool completely before storing. Place any leftover slices or whole tenderloin in an airtight container. It will keep fresh in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, wrap individual slices or portions tightly in plastic wrap, then aluminum foil, and place them in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating (Oven): The best method for reheating is in the oven to prevent drying out. Preheat your oven to 300°F (150°C). Place the pork tenderloin in an oven-safe dish with a splash of chicken broth or water to keep it moist. Cover with foil and heat for 15-20 minutes, or until warmed through.
• Reheating (Skillet): For individual slices, a skillet on medium-low heat with a small amount of oil or butter can work. Cover the skillet and gently warm the slices, flipping once, until heated through. Be careful not to overheat, which can dry out the meat.

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Stuffed Smoked Pork Tenderloin

Soft, tender, and juicy smoked pork tenderloin stuffed with a delicious combination of apple, pear, onion, herbs, and Gruyere cheese.

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Course: Main Course

Cuisine: American

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 50 minutes

Servings: 6 (serves 6-8)

Calories: 402 kcal

Author: Lyuba

Ingredients

• 2.5 lbs pork tenderloin (1 package of 2 tenderloins)
• Coarse or sea salt
• Black pepper

Stuffing:

• 2 tbsp unsalted butter
• 1 small yellow onion
• 1 sweet apple (such as Gala or Honeycrisp)
• 1 ripe but firm pear (such as Anjou or Bartlett)
• 6 oz Gruyere cheese, grated
• 2 tsp fresh thyme, minced
• 1 tsp fresh rosemary, minced
• Coarse or sea salt (to taste)
• Black pepper (to taste)

Instructions

Prepare the Stuffing:

1. Peel and core the pear and apple. Dice the onion, apple, and pear into small, uniform pieces.
2. Preheat a medium cooking pan over medium heat and melt the butter. Add the diced onion, pear, and apple, and sauté them until soft and slightly caramelized, about 8-10 minutes.
3. Transfer the sautéed mixture into a mixing bowl. Allow it to cool slightly, then mix with the minced fresh herbs, a pinch of salt and pepper, and the grated Gruyere cheese until well combined.

Butterfly the Pork:

1. Take tenderloins out of the package and pat them thoroughly dry with a paper towel. Place the tenderloins on a large cutting board and remove as much silver skin as you can using a sharp, thin knife.
2. Use a sharp knife to cut the tenderloin through the center, lengthwise. Cut almost all the way to the other side, but NOT completely in half! The goal here is to be able to butterfly the tenderloin, or open it like a book.
3. To even out the thickness of the meat: Cover the opened pork tenderloin with a sheet of plastic wrap. Use the flat side of a meat tenderizer to pound it gently until the entire piece has an even thickness of about 1/2 inch. Remove and discard the plastic wrap.

Stuff, Roll, and Tie the Pork:

1. Season the inside of the butterflied pork with some salt and pepper. Divide the mixed filling into two equal portions and spread each portion evenly over each tenderloin. Spread it out as evenly as possible, leaving about 1/2 inch of meat clear around the perimeter without the filling.
2. Roll up each tenderloin lengthwise and place it seam-down on the cutting board. Use cooking twine to tie the tenderloins along their entire length in approximately 1-inch intervals. Ensure not to tie too tightly where it starts cutting into the meat. Lightly season the outside of the rolled tenderloins with a little more salt and pepper.

Smoking the Pork:

1. Set up your smoker and use milder wood chips like maple, pecan, apricot, apple, or peach. Preheat the smoker to a consistent 225°F (107°C) and make sure the grate is clean.
2. Place the tied tenderloins onto a lightly greased, mesh grill basket. Insert a leave-in meat thermometer probe into the center of the thickest part of the larger tenderloin to safely track the internal temperature.

   (Make sure to insert the thermometer into the actual meat and not the softer stuffing. You can usually feel for the meat with the thermometer probe because when you are inserting the probe, it will feel more dense and have some resistance, whereas the filling will feel very soft.)

3. Place the basket on the smoker, close the lid, and smoke until the internal temperature reaches 145°F (63°C). This will typically take 2-3 hours.
4. Once cooked, take the tenderloins off the smoker and transfer them to a cutting board. Let them rest for 5 minutes, then carefully remove the twine. Allow them to rest for another 5-10 minutes before slicing and serving. This resting period is crucial for retaining juices and ensuring tenderness.

Nutrition

Calories: 402kcal |
Carbohydrates: 7g |
Protein: 48g |
Fat: 20g |
Saturated Fat: 10g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 6g |
Trans Fat: 1g |
Cholesterol: 164mg |
Sodium: 195mg |
Potassium: 832mg |
Fiber: 1g |
Sugar: 4g |
Vitamin A: 429IU |
Vitamin C: 4mg |
Calcium: 309mg |
Iron: 2mg