| 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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