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Grilled Hasselback Pork Tenderloin with Apple & Cheddar
(0)
40 min
Under an hour
Knuspr-Küche
Saftiges Schweinefilet im Fächer-Schnitt (Hasselback), gefüllt mit fruchtigen Apfelscheiben, würzigem Cheddar und knusprigem Speck. Vollendet mit einer rauchig-süßen Honig-Senf-BBQ-Glasur vom Grill.
Preparation method
Prepare the grill for indirect heat at approx. 180–190 °C. Core the apple and cut it into thin half-moons. Also cut the Cheddar cheese into thin slices. Peel and finely grate the garlic.
Pat the pork tenderloin dry and remove any silver skin. Place the tenderloin on a cutting board and make crosswise slits about 1.5 cm apart in a fan-like pattern, stopping about 1 cm from the bottom so that the tenderloin stays intact at the base.
In a small bowl, stir together the barbecue sauce, honey, mustard, olive oil, smoked paprika powder, grated garlic, and a little salt and pepper to create an aromatic glaze.
Chef's tip
For best results, use a grill or meat thermometer: at a core temperature of 63–65 °C, the pork tenderloin is wonderfully juicy and tender pink.
A grill tray or grill mat underneath the tenderloin prevents dripping Cheddar cheese from falling into the embers.
Ingredients
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