Pork tenderloin with cheese grits and apple chutney
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork tenderloin |
| 2 | tablespoons | Thyme, chopped |
| 2 | tablespoons | Rosemary, chopped |
| ¼ | tablespoon | Black pepper |
| ¼ | tablespoon | Salt |
| 2 | cups | Grits |
| 3 | quarts | Water |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pounds | White cheddar cheese |
| 2 | tablespoons | Butter |
| 2 | larges | Apples, peeled, diced |
| 2 | tablespoons | Currant jelly |
| ½ | teaspoon | Salt |
| 1½ | tablespoon | Red vinegar |
| 1 | teaspoon | Fresh ginger, minced |
| 1 | pinch | Cayenne pepper |
| 1 | cup | Applesauce |
| 1 | Lemon, juiced | |
| 2 | tablespoons | Brown sugar |
Directions
In a mixing bowl, place thyme, black pepper, rosemary and ¼ salt. Mix thoroughly and coat the tenderloin. In a preheated oven 325 F oven, cook the tenderloin for 25 to 30 minutes. To prepare the grits, put water, 1 teaspoon salt, pepper and butter in a saucepan. Bring to a boil. Slowly stir in grits. Reduce heat to medium and simmer 9 minutes while stirring in cheese. Cook for an additional 5 to 7 minutes. To prepare the chutney, add all remaining ingredients in a bowl, mix thoroughly and refrigerate. To serve, cut tenderloin in half and place one half of the tenderloin across the bottom of a plate. Place apple chutney to the upper left and grits to the upper right.
Posted to MC-Recipe Digest V1 #323 Recipe by: America
From: gtg@... (Glen T Greenman) Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)