Fig & Raisin Filled Pork Tenderloin | Barlow BBQ 4K

dried figs

🥗Healthier: fresh figs

💰Cheaper: dried apricots

Dried apricots are often less expensive and provide a similar sweetness.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and adds a similar salty flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning can be a budget-friendly alternative.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Oregano is a common herb that can be used in place of thyme.

Butterfly the pork tenderloin by cutting it open in the top third, being careful not to cut all the way through.

Pound the pork tenderloin with a mallet to make it even.

Season the pork with poultry seasoning, salt, and black pepper on both sides.

Place the seasoned pork in the fridge while preparing the filling.

Soak 2 cups of dried fruit in 1.5 cups of warmed brandy for about 3 hours, then drain most of the brandy.

Sauté pecans, garlic, and fresh rosemary in butter until fragrant.

Mix the sautéed mixture with the soaked dried fruit and add maple syrup to taste.

Spread the filling evenly over the pork tenderloin, then roll it up tightly like a burrito.

Secure the rolled tenderloin with skewers since cooking twine is unavailable.

Prepare the grill for smoking and place flavor boosters on the charcoal.

Place the tenderloin on the grill and cover it, cooking until the internal temperature reaches at least 150°F, checking after 30 minutes.

After 30 minutes, check the tenderloin and apply a glaze made from the drained brandy, maple syrup, and mustard.

Continue cooking until the internal temperature reaches 150°F, checking again after another 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens