Hickory Pork Tenderloin with Spicy Apple Topping

Pork and apples are a flavor marriage that never files for divorce, and this grilled tenderloin leans into it with a confident hand. The pork tenderloin soaks up a hickory marinade for at least 30 minutes, picking up smoky depth before the grill ever heats.

Cider-spiked apple pie filling does double duty as a sauce. Warmed through and spooned over the sliced pork, it’s part condiment, part dessert topping, and bridges the savory grill char with sweet orchard flavor.

Basting during the grill matters here. The marinade gets brushed on while the meat cooks, which builds a glossy, bronzed crust and layers in the hickory notes past the surface.

Pull the tenderloin at 150°F (65°C) internal and let it rest a full 10 minutes before slicing. Cutting early sends the juices running down the cutting board instead of into the meat.

Pro Tips

• Trim off any silver skin before marinating. It’s tough and stays chewy no matter how you cook it.
• Never reuse raw marinade as a sauce. Reserve a clean ¼ cup BEFORE the pork goes in if you want it on the finished dish.
• A meat thermometer is a must for tenderloin. It goes from juicy to dry in minutes past 150°F (65°C).
• Slice against the grain on a sharp angle for the most tender bite.

Variations

• Swap apple pie filling for peach or pear pie filling depending on the season.
• Add a pinch of cayenne or chipotle powder to the warm apple topping for sweet heat.
• Use a maple bourbon marinade instead of hickory for a different smoky angle.