Your Grill Never Had it SO Good!

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Make Your Grill Never Had it SO Good!

This fantastic barbecued stuffed pork fillet recipe really takes advantage of the wonderful flavor you can develop from grilling. This method works brilliantly with the soft cheese and apple-stuffed pork, which is drizzled with Cognac for an extra-punchy flavor.

Barbecued Apple and Boursin Stuffed Pork Fillet

Serves 6

Total time:  1 hour plus time to preheat the grill.

Ingredients

3 lb pork tenderloin, trimmed of sinew and fat

3 oz of boursin, (about half a pack) preferably boursin cheese with black pepper

2 red apples, cut into thin wedges

1 tsp sage, chopped

cognac, or brandy for drizzling

olive oil, for brushing

salt

black pepper

Directions

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 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. 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 4 tbsp of Cognac.

Roll or squeeze the loin closed so that the filling is mostly hidden and then tie securely at 2 inch intervals with kitchen string. Lightly brush the roasts all over with the olive oil.

Prepare an indirect fire (see below for instructions) in your barbecue. If you want a smoke flavor, soak some wood chips in water while the coals are getting ready (or your gas grill is coming to temperature).

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 (if using them).

Close the lid and cook for 35–45 minutes, depending on degree of doneness desired. 150F to 155F degrees is the typical internal temperature when done. Allow to rest for 5 minutes, then carve and serve.

Preparing Your Grill

The pork is cooked on an indirect fire in your barbecue.  Make a fire using sixteen charcoal briquettes and light them all in a pile on one side of the barbecue kettle. Once the briquettes have had time to ash over (about 40 minutes), transfer half of them to the other side of the barbecue. Position a foil drip tray between the two piles to keep them apart. Place the grill on the barbecue and voila, you are ready to cook.

For a gas grill, two burner, light one side bring to 450 degrees, lay the roast on on the unlit side and cook for 10 minutes.  Lower heat to 350 and continue to cook till done.  If you have a three burner grill, light the two outer burners and place the pork in the middle and cook for about 30 to 35 minutes at a continuous 350 degrees, checking for doneness throughout the process.

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