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Grilled Stuffed Pork Tenderloin with Apple‑Sage Chutney and Mustard‑Maple Glaze

A weeknight-friendly grilled pork tenderloin butterflied and stuffed with sautéed shallot, spinach, and creamy goat cheese. Finished with a quick apple‑sage chutney and a tangy mustard‑maple glaze, cooked over a two‑zone fire for a crisp char and juicy interior.

0.0(0 reviews)
Prep: 25m · Cook: 20m · Total45 mins
DifficultyMedium
Serves4
AuthorTopshelf Recipes
Grilled Stuffed Pork Tenderloin with Apple‑Sage Chutney and Mustard‑Maple Glaze
TR

Author's Note

"This stuffed tenderloin is a simple way to get dinner special without a lot of fuss — butterflying and a fast stovetop chutney make it cook quickly on the grill. It’s great for a weeknight when you want something impressive but manageable."

Grilled Stuffed Pork Tenderloin with Apple‑Sage Chutney and Mustard‑Maple Glaze

This grilled stuffed pork tenderloin brings together quick weeknight practicality and enough polish for a small dinner party. Butterflying the tenderloin and spreading a warm shallot‑spinach filling studded with tangy goat cheese gives you a tender, creamy interior that contrasts with a nicely seared exterior. The apple‑sage chutney adds a bright, gently sweet-tart counterpoint while the Dijon‑maple glaze cuts through the richness with savory tang and a glossy finish. Working with a single 1.5‑pound tenderloin keeps the timing tight — from prep to plate in about 45 minutes — but the technique scales if you want to make two loins for a crowd.

What makes this version work is attention to temperature and texture: pounding the meat thin ensures an even roll that cooks through without drying, and the two‑zone grill gives you the best of both worlds — a caramelized crust then a gentle finish to retain juiciness. The chutney is intentionally quick (no long simmer) so the apples keep a touch of bite and freshness. If you enjoy contrasts — creamy goat cheese, bright apple, aromatic sage and sticky-sweet glaze — this recipe hits those notes in a direct, approachable way.

Plan your timing

6:07 pm–6:15 pm→Trim, butterfly, and season the tenderloin
6:15 pm–6:23 pm→Make the shallot‑spinach‑goat cheese filling
6:23 pm–6:31 pm→Stuff, roll, and tie the tenderloin
6:31 pm–6:39 pm→Make the quick apple‑sage chutney and mustard‑maple glaze
6:39 pm–6:47 pm→Grill on a two‑zone fire to sear and finish
6:47 pm–6:55 pm→Rest, finish, slice, and serve
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Ingredients

Yield
4

Instructions

Trim, butterfly, and season the tenderloin

Trim any silver skin and thin strands from the pork. Lay the tenderloin flat and, with a sharp knife, slice it lengthwise from one long side toward the other leaving a 1/2-inch hinge so it opens like a book; if needed, make a second shallow cut so it lays flat. Lightly pound with a meat mallet to an even 1/2-inch thickness, brush both sides with 1 tablespoon olive oil and season inside and out with the salt and pepper mixture.

For this step

  • 1.5 poundPork tenderloin
  • 2 tbspExtra‑virgin olive oil
  • 1 tspKosher salt and freshly ground black pepper
Trim, butterfly, and season the tenderloin

Make the shallot‑spinach‑goat cheese filling

Heat 1 tablespoon olive oil in a skillet over medium heat and add the chopped shallot; cook until soft and translucent, about 3–4 minutes. Add the spinach and cook just until wilted, 1–2 minutes, then transfer to a bowl to cool slightly; stir in the goat cheese and adjust seasoning to taste, breaking the goat cheese into small pieces so the filling is spreadable.

For this step

  • 1 eachLarge shallot, finely chopped
  • 3 cupsFresh baby spinach, packed
  • 4 ozGoat cheese (soft)
Make the shallot‑spinach‑goat cheese filling

Stuff, roll, and tie the tenderloin

Spread the filling in an even layer across the butterflied pork, leaving a 1/2-inch border on the far edge. Roll the pork tightly from the near edge into a log, then tie at 1‑inch intervals with butcher's twine to hold a uniform shape. Brush the outside lightly with oil and give a final sprinkle of the salt/pepper mix; you can chill 10 minutes if the filling feels too soft.
Stuff, roll, and tie the tenderloin

Make the quick apple‑sage chutney and mustard‑maple glaze

In a small skillet over medium heat, combine the diced apple, 1 tablespoon maple syrup, and chopped sage with a splash (1–2 tbsp) water; cook, stirring occasionally, until the apple softens and the mixture becomes syrupy, about 6–8 minutes — season with a pinch of the salt/pepper. In a small bowl whisk together the Dijon mustard and the remaining 1 tablespoon maple syrup with a pinch of salt; reserve the glaze for basting and a little for finishing the plated slices.

For this step

  • 1 eachApple (firm variety), peeled and diced
  • 1 tbspFresh sage, finely chopped
  • 2 tbspDijon mustard
  • 2 tbspPure maple syrup
Make the quick apple‑sage chutney and mustard‑maple glaze

Grill on a two‑zone fire to sear and finish

Prepare the grill for two‑zone cooking: one side direct high heat and the other side indirect (medium‑low). Sear the rolled tenderloin directly over the hot side, turning to get a good crust on all sides, about 2–3 minutes per side. Move the pork to the cooler side, close the lid, and cook until an instant‑read thermometer in the center reads 140–142°F (60–61°C); start basting with the mustard‑maple glaze in the last 4–6 minutes and, if you like extra char, return briefly to direct heat for 30–60 seconds per side while basting once more.
Grill on a two‑zone fire to sear and finish

Rest, finish, slice, and serve

Transfer the pork to a cutting board and let rest 8–10 minutes (carryover will bring it to a safe 145°F/63°C). Remove the twine, brush with any reserved glaze, and slice into 1‑inch medallions; spoon the warm apple‑sage chutney alongside each slice and serve immediately. Each serving is one pork portion with chutney — great with grilled vegetables or a simple salad.

Tips from the kitchen

Butterfly with confidence

Use a very sharp knife and make slow, controlled slices to create an even hinge; if the meat resists, chill 10–15 minutes to firm it up before cutting.

Pound to uniform thickness

Aim for an even 1/2-inch thickness so the roll cooks uniformly; use a mallet or heavy pan and work through plastic wrap to avoid tearing the meat.

Cool the filling slightly

Let the sautéed shallot-spinach mix cool for a few minutes before adding goat cheese to prevent it melting completely and leaking out while rolling.

Use an instant-read thermometer

Move the pork to indirect heat after searing and pull it at 140–142°F (60–61°C); resting will bring it to the safe 145°F (63°C) while remaining juicy.

Tie for even slices

Tie at 1‑inch intervals to maintain a uniform cylinder which gives neat medallions and consistent internal cooking.

Variations & substitutions

Goat cheese swap

Use ricotta blended with lemon zest and a pinch of salt for a milder, creamier filling, or replace with herbed cream cheese for a richer finish.

Pork alternative

This technique works with boneless pork loin roast — increase cooking time and monitor temperature closely, pulling at the same 140–142°F target.

Fruit twist

Substitute pear for apple in the chutney and stir in a splash of apple cider vinegar for extra brightness and a fall-ready flavor profile.

Make it dairy-free

Use a firm tofu ricotta or a cultured cashew spread in place of goat cheese, and add a touch more salt and lemon to mimic tang.

Storage & make-ahead

Cool leftovers to room temperature within two hours and store in an airtight container for up to 3–4 days; keep the chutney separate to preserve texture. Reheat slices gently in a 300°F (150°C) oven covered with foil for 10–15 minutes or warm in a skillet with a splash of broth to avoid drying; add a spoonful of reserved glaze and chutney before serving.

What to serve with it

Slice into 1‑inch medallions and fan three to four per plate, spooning the warm apple‑sage chutney alongside and brushing with remaining glaze. Serve with grilled autumn vegetables (charred Brussels sprouts or carrots), buttered fingerling potatoes or creamy polenta, and finish with fresh sage leaves; pair with a chilled dry cider, a medium-bodied Pinot Noir, or a crisp unoaked Chardonnay.

Frequently asked questions

Can I prep this ahead of time?

Yes — you can assemble and tie the rolled tenderloin, wrap tightly, and refrigerate up to 24 hours before grilling; bring it close to room temperature before cooking for even results.

What if I don't have a two-zone grill?

You can sear over high heat then move the pork to a cooler part of the grill by turning off burners underneath one side, or finish in a preheated 350°F oven until it reaches 140–142°F.

How do I prevent the filling from leaking out?

Leave a 1/2-inch border when spreading the filling, press the filling inward while rolling, and tie snugly at 1‑inch intervals; chilling the rolled loin briefly before grilling also helps it hold shape.

Can I use another fruit for the chutney?

Absolutely — pears, figs, or even diced frozen cranberries can work; adjust the maple syrup slightly to balance sweetness and add a splash of vinegar if you want more acidity.

How thick should I slice the finished tenderloin?

Slice into 3/4–1‑inch medallions so each piece shows a nice spiral of filling and retains juiciness; thinner slices will cool faster and can dry out.

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Ingredients

4 servings
Step 1: Trim, butterfly, and season the tenderloin
  • Pork tenderloin1.5 pound
  • Extra‑virgin olive oil2 tbsp
  • Kosher salt and freshly ground black pepper1 tsp
Step 2: Make the shallot‑spinach‑goat cheese filling
  • Large shallot, finely chopped1 each
  • Fresh baby spinach, packed3 cups
  • Goat cheese (soft)4 oz
Step 4: Make the quick apple‑sage chutney and mustard‑maple glaze
  • Apple (firm variety), peeled and diced1 each
  • Fresh sage, finely chopped1 tbsp
  • Dijon mustard2 tbsp
  • Pure maple syrup2 tbsp

Nutrition Facts

Per serving: 1 serving (about 350g)

Calories432
Total Fat19.8g
Saturated Fat7.1g
Trans Fat0g
Polyunsaturated Fat7.9g
Monounsaturated Fat4g
Total Carbohydrates28.1g
Dietary Fiber4g
Total Sugars15.7g
Protein37.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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Grilled Stuffed Pork Tenderloin with Apple‑Sage Chutney and Mustard‑Maple Glaze

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