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Mar 6 (edited) • General discussion
🐖🍎 Pork tenderloin stuffed with apples, caramelized onions & Allegros cheese
🔥 Hey the BBQ Nation gang!
Today we go on a PORK mission... and not halfway 🐖🔥
A pork fillet stuffed with apples, maple caramelized onions, cheese and prosciutto.
Sweet, salty, juicy... in short, a pig that will make the gang completely dirty around the BBQ 🐖😅
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A rolled fillet, stuffed, gently smoked... then finished on the hot grill for a perfect crust.
When you cut this...
It flows, it smells like maple and apple... and there the gang becomes silent.
On a bed of mashed potatoes and roasted carrots
The silence of happiness BBQ 😎
🧑🍳 The stuffing (the heart of the pig)
Ingredients:
1 apple cut into small cubes 🍎
1 caramelized onion with maple syrup
A little drizzle of brown rum 🥃
🔥 Pig tip
Fry the apples for 2–3 minutes with the onion.
👉 It removes the water in the apple.
Result: the stuffing holds better when you roll your pork.
Otherwise it becomes a farce... a little too dirty 🐖💦
💉 Apple-maple injection
Simple but effective.
Apple juice
Small pinch of salt
Mini drop of maple syrup 🍁
Inject 3–4 stitches into the net.
👉 It adds a natural sugar and keeps the meat super juicy.
Your net will be juicy like a happy little piglet 🐖
🧂 Seasoning
On the net:
Spices Kansas BBQ Quebec
BBQ Booster Quebec
Sweet and salty profile perfect for pork.
It gives a nice crust and works great with apple and maple.
🔪 Open your net
Cut your net lengthwise to open it like a book.
Then...
👉 Flatten it gently (with your fist if you don't have a hammer 😅)
We call it the technique:
"Pitmaster punch" 🐖👊
🌭 Net assembly
1️⃣ Stend your allegros apple-onion-cheese stuffing.
2️⃣ Add a thin layer of Colonel Mustard BBQ Quebec sauce inside your fillet
⚠️ Not too much.
Otherwise:
The stuffing becomes liquid
Your net is holding up worse
Colonel Mustard with pork... it's magical:
Mustard, maple and vinegar... it cuts fat and tastes solid.
Your pig becomes a pig... but elegant 🐖
🥓 Coat the pig
Stend overlapping slices of prosciutto.
Put your net on it and roll it tight.
👉 It forms a beautiful salty layer around the pork.
Then tie with butcher's string.
Your net is now ready to live its BBQ pig life 🐖🔥
🔥 Cooking
On the smoking room
Temperature: 250°F
Indirect cooking
Up to 138–140°F internal
Add a block of maple.
Apple + maple + pork...👊🏻
👉 perfect combo of happy pig 🐖🍎🍁
🧠 Little pitmaster thing
In the last 2 minutes:
Brush some Colonel Mustard sauce.
🔥 It creates an incredible icing.
Your pig becomes shiny, sticky and downright pig 🐖🔥
🔥 Finishing on the hot grid
On the gas BBQ:
Very hot grill
45 sec to 1 min per side
Just to make a perfect crust.
🛑 Important step
Let stand for 5 to 10 minutes before cutting.
👉 The juices remain in the meat.
Result:
An ultra juicy net that will make the gang say:
"OK... that's serious pork 🐖🔥"
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🐖🍎 Pork tenderloin stuffed with apples, caramelized onions & Allegros cheese
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