Barbecued apple and Boursin-stuffed pork fillet

60 minutes


Apple and Boursin-stuffed pork tenderloin

  • 1.2kg pork tenderloin, trimmed of sinew and fat
  • 75g of boursin, (about half a pack) preferably Boursin cheese with black pepper
  • 2 red apples, cut into thin wedges
  • 1 tsp sage, chopped
  • cognac, or brandy for drizzling
  • olive oil, for brushing
  • salt
  • black pepper


Lay the meat on a chopping board and make a long horizontal cut along the length of the pork loin, making a pocket in the meat and taking care not to cut all the way through. Use the heel of your hand to flatten the meat gently
Sprinkle the meat with salt and black pepper, then spread the Boursin cheese over the entire interior of the pocket. Sprinkle with the sage, then arrange the apple wedges over the Boursin, evenly distributed along the length of the meat. Sprinkle the apple slices with about 50ml of Cognac
Roll or squeeze the loin closed so that the filling is mostly not visible and then tie securely at 5cm intervals with kitchen string. Lightly brush the roasts all over with the olive oil
Prepare an indirect fire (see above for instructions) in a kettle barbecue. If you want a smoke flavour, soak some wood chips in water while the coals are getting ready
When the coals are ready, place the meat in the middle of the grid over a drip-pan and sprinkle the drained wood chips over the hot coals
Close the lid and cook for 35–45 minutes, depending on degree of doneness desired. Allow to rest for 5 minutes, then carve and serve