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

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

1. 1

   Step 1: 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 1/2 poundsPork tenderloin
   • 2 tbspExtra‑virgin olive oil
   • 1 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: 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)
   
3. 3

   Step 3: 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.
   
4. 4

   Step 4: 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
   
5. 5

   Step 5: 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.
   
6. 6

   Step 6: 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.