Apple Cheddar Hasselback Pork Loin, we were going camping and found out friends were going, too. So, we wanted to make a dinner that was a little special and a whole lot easy with just a few ingredients. We had planned to throw some pork chops on our Green Mountain Tailgater, but this was a little more fancy, fun and appreciated. Being that apples and cheddar cheese go so well with pork we decided to combine them, plus a little help from Butcher’s BBQ products.

This was more than just good and you’ll be a Tailgating/Camping “Grill Master with this one!!!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

See “Pork on the Green Mountain Wood Pellet Grill”

Apple Cheddar Hasselback Pork Loin
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 1 Hour @ 350* (377c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Apple Blend BBQ Pellets

Ingredients: Apple Cheddar Hasselback Pork

• 1-5 lb. boneless pork loin
• 1-21 oz. can apple pie filling
• 1-16oz. jar cheddar cheese sauce, we used Ragu Double Cheddar
• Butcher BBQ Honey flavor oil
• Butcher BBQ Honey Rub Seasoning, to taste
• Butcher BBQ Open Pit Pork Injection

Apple Cheddar Hasselback Pork Loin
A Wood Pellet Grill Recipe 

Cooking Directions: Apple Cheddar Hasselback Pork

Preheat your tailgater to 350* (177c), I love this little grill. It runs off 12volts DC and you can easily set it up anywhere.

We like to buy whole pork loins, most times they are about $2 cheaper if we cut them ourselves. I normally cut a large loin roast the rest into nice thick chops. This one was a 5- pound roast. Always tender and juicy.

For “Hasselback” style you want to cut 1-inch slices to add your filling. I took 2 wooden spoons and laid them next to my loin to act as a guide so I didn’t cut all the way through and had nice uniform cuts.

After cutting in your slices inject as much as your loin will hold of the Butcher BBQ Open Pit Pork Injection.

Next, coat the loin with the Butchers BBQ Honey Flavored cooking oil. This adds another layer of flavor and works as a binder for your seasoning at the same time does an awesome job with the browning.

Fill your cuts in the pork with all the apple pie filling you can get into it. Season the whole thing with Butchers BBQ Honey Rub and you are ready for the grill.

We grilled this for 1 hour @ 350* (177c) until we had an internal temperature around 140* (60c). Remove it from the grill, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c).

Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

To serve slice and drizzle with the Cheddar Cheese sauce.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Apple Cheddar Hasselback Pork Loin
A Wood Pellet Grill Recipe 

 

 

Apple Cheddar Hasselback Pork Loin
A Wood Pellet Grill Recipe

 

 

Apple Cheddar Hasselback Pork Loin
A Wood Pellet Grill Recipe

 

 

Apple Cheddar Hasselback Pork Loin
A Wood Pellet Grill Recipe

 

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
Become a Follower on Facebook 
Become a Follower on Twitter
Subscribe to my channel on YouTube
Become a Follower on Pintrest

---

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
“Date Night Butt Rub“
“Date Night Heat”, Add a Little Heat To Your Meat”
“Date Night Gourmet Steak Seasoning“
Check Out Our Cookbooks

Our Thanks To:

Our Cutlery Provided By: