Wow, this grilled pork tenderloin with apples and stuffing turned out great. Although the original recipe called for baking bone-in pork chops, I knew that grilling a marinated pork tenderloin would result in a more tender, juicy dish. We’re big fans of pork tenderloin in this house. When they go on sale, I go to the store and grab a few packs (there are two in a package).
The topping is great. It reminds you of eating apple pie and turkey stuffing at the same time. Almost like it was Thanksgiving. The slight sweetness of the apple pie really goes really well with the apple-flavored pork.
Grilled Pork Tenderloin with Apples and Stuffing
Note: Total time does not reflect time for marinating.
- Set up your grill for direct and indirect cooking.
- Remove pork from brine and shake off excess.
- Sear pork on all sides over direct heat.
- Move to indirect heat, turning occasionally, until meat reaches 150 F internal temperature (or more if you don’t like pink pork).
- Remove pork and cover in foil to rest.
- While the pork rests, cook the stuffing per the package instructions.
- Warm the apple pie filling in a small pan.
- Slice pork and serve topped with the stuffing and apples.
Nutritional values are approximate.