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)

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