Recipe

Imagine slicing into a golden pork tenderloin and watching melted smoked Gouda ooze out with sweet-tart apple ribbons and a whisper of rosemary. This is the kind of main dish that turns weeknight dinner into a “wow” moment and holiday tables into pure magic. Smoky cheese + crisp apple + tender pork = flavor harmony on another level.

The secret to restaurant-level stuffing? Ultra-thin, uniform apple and cheese shreds that melt and mingle perfectly. A quick crank with the Geedel Rotary Cheese Grater makes that part effortless.

🧀Ingredients (Serves 4–6)

1 large pork tenderloin (about 1.3–1.5 lb)

6–8 oz smoked Gouda (block, not pre-shredded)

1 crisp apple (Granny Smith or Honeycrisp)

1 sprig fresh rosemary, leaves stripped and finely chopped

2 tbsp Dijon mustard

2 tbsp olive oil

Salt & freshly cracked black pepper

Kitchen twine

🔪Step-by-Step: Stuff, Roll, Roast

1. Prep the Pork

Butterfly the tenderloin: slice lengthwise down the center, stopping ½ inch from the bottom, then open like a book. Pound gently to an even ½-inch thickness. Season both sides generously with salt and pepper.

2. Shred the Filling

Using the cheese shredder hand crank:

Switch to the fine shred blade → shred the smoked Gouda into fluffy ribbons.

Switch to the coarse shred blade → shred the apple (skin on for color) into long, delicate strands.

3. Assemble the Magic

Spread Dijon mustard evenly over the opened pork. Scatter shredded Gouda in an even layer, leaving a 1-inch border. Top with shredded apple and a sprinkle of chopped rosemary.

4. Roll & Tie

Starting from a long side, roll the pork tightly into a log. Tie with kitchen twine every 1½ inches to hold shape. Rub the outside with olive oil and a final crack of pepper.

5. Roast to Juicy Perfection

Place seam-side down on a lined baking sheet. Roast at 400°F (200°C) until the internal temperature hits 145°F (63°C) for medium. Rest 10 minutes before slicing into beautiful spirals that reveal the gooey, apple-flecked center.

🍯Serving Ideas & Twists

Drizzle with hot honey for sweet-heat contrast

Serve with roasted Brussels sprouts or garlic mashed potatoes

Swap rosemary for thyme or sage

Use pear instead of apple for softer sweetness

Wrap the whole roll in prosciutto before roasting for extra wow

🍖Conclusion: The Centerpiece Everyone Photographs

This Gouda & Apple Stuffed Pork Tenderloin is guaranteed to steal the show—juicy pork, molten smoky cheese, and bright apple in every bite. With the cheese slicer doing the shredding work in seconds, you get perfect texture without the fuss.