| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1996, Epcot cente, Food and wi | 8 | Servings | |
INGREDIENTS
| 1 | lb | Pork tenderloin |
| 2 | T | Thyme, chopped |
| 2 | T | Rosemary, chopped |
| 1/4 | T | Black pepper |
| 1/4 | T | Salt |
| 2 | c | Grits |
| 3 | qt | Water |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1 | lb | White cheddar cheese |
| 2 | T | Butter |
| 2 | Apples, peeled diced | |
| 2 | T | Currant jelly |
| 1/2 | t | Salt |
| 1 1/2 | T | Red vinegar |
| 1 | t | Fresh ginger, minced |
| 1 | pn | Cayenne pepper |
| 1 | c | Applesauce |
| 1 | Lemon, juiced | |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 393
Calories From Fat: 94
Total Fat: 10.5g
Cholesterol: 63.2mg
Sodium: 1002.1mg
Potassium: 675.6mg
Carbohydrates: 52.4g
Fiber: 4.1g
Sugar: 13.1g
Protein: 21.7g