Step 1

Place the butter, wine, lemon juice, cinnamon, clove and half the salt in a sauce pan over medium heat

Step 2

While the butter melts, slice the onions and garlic and add to the pan

Step 3

While the onion and garlic soften, slice the apples and add to the pan along with the walnuts

Step 4

When the apples have softened, but not cooked through, remove from the heat and prepare the pork

Step 5

Slice the tenderloins lengthwise to butterfly them, being careful not to cut all the way through

Step 6

Mix together the rub ingredients

Step 7

Flip the over and apply salt to the bottom side as well as the rub

Step 8

Flip back over, coat the inside of the trenches created by the slice with salt as well as the top

Step 9

Spoon in the apple/onion mixture and then dust the top with both the rub and a few turns of white pepper

Step 10

Now tie each apple stuffed pork tenderloin up with cooking twine and then tie them to each other

Step 11

Now prepare the grill for two zone/indirect grilling. For conventional grills, place the coals and smoke wood on one side and the meat on the other with a target temperature of the grill at about 275-325

Step 12

For kamado style grills, place the smoke wood on the lit charcoal and then drop in the place setter to deflect the heat. Set the grill grate on and then close the lid.

Step 13

Transport the trussed apple stuffed pork tenderloins to the grill with a ginormous spatula

Step 14

Smoke until the meat reaches an internal temperature of 140-150 or about 45 minutes

Step 15

Remove from the grill and allow to rest

Step 16

Cut the twine off and slice into medallions.