Name: Pork Tenderloin with Cheese Grits and Apple Chutney
Ingredients: 1 lb Pork tenderloin; 2 tb Thyme, chopped; 2 tb Rosemary, chopped; 1/4 tb Black pepper; 1/4 tb Salt; 2 c Grits; 3 qt Water; 1 ts Salt; 1/4 ts Pepper; 1 lb White cheddar cheese; 2 tb Butter; 2 lg Apples, peeled, diced; 2 tb Currant jelly; 1/2 ts Salt; 1 1/2 tb Red vinegar; 1 ts Fresh ginger, minced; 1 pn Cayenne pepper; 1 c Applesauce; 1 Lemon, juiced; 2 tb Brown sugar

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Epcot cente, Food and wi, 1996	8	Servings

INGREDIENTS

1	lb	Pork tenderloin
2	tb	Thyme, chopped
2	tb	Rosemary, chopped
1/4	tb	Black pepper
1/4	tb	Salt
2	c	Grits
3	qt	Water
1	ts	Salt
1/4	ts	Pepper
1	lb	White cheddar cheese
2	tb	Butter
2	lg	Apples, peeled, diced
2	tb	Currant jelly
1/2	ts	Salt
1 1/2	tb	Red vinegar
1	ts	Fresh ginger, minced
1	pn	Cayenne pepper
1	c	Applesauce
1		Lemon, juiced
2	tb	Brown sugar

INSTRUCTIONS

In a mixing bowl, place thyme, black pepper, rosemary and 1/4 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@phoenixat.com (Glen T Greenman)
Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)

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