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October 04, 2016

Apple Cider Pork Tenderloin with Cheddar Grits

Oh my goodness.  This is a photo of our dinner last night - was soooo good.  Sometimes I feel like Pork Tenderloin is a bit of an obligation... something I feel like I should make when Fall rolls around.  But this, this was excellent.  The pork cooks in a mixture of Apple Cider, Dijon, Red Pepper Flakes, Garlic, Apples & Onions.  It is a little sweet, and definitely savory.  The apples and onions cook down in the cider to create the most amazing chutney type sauce.  

It was very simple to make and cooked for 45 minutes.  The entire dinner was prepped and cooked in under an hour.  It is definitely company worthy.  This was my first time making grits and it was very easy.  The cheddar was a perfect compliment to the apples.  I served ours with a Kale, Cranberry, Pumpkin Seed & Pecorino salad (photo at the end of the post!)- I'll share the recipe next week.

I made only one tenderloin (1.25lbs) and it was perfect for the three of us with a little bit of leftovers.  The recipe is for 2 tenderloins - which is what I would make for 4 adults.

Apple Cider
Pork Tenderloin 
with Cheddar Grits

2 pounds Pork Tenderloin
2 tablespoons of olive oil
salt and pepper
2 apples, sliced
1 medium onion, sliced
2 cups of apple cider
5 cloves of garlic, sliced
1 tablespoon of dijon
3 cups of water
1 cup of grits
1/2 cup of half and half
4 tablespoons of butter
1 cup of cheddar, shredded
1 tablespoon of sea salt

Season the pork with salt and pepper.  In a dutch oven, heat olive oil and sear pork for 3 minutes on each side.  Add garlic, onions and apples.  Cook for 2 more minutes.  Mix together cider, dijon and red pepper - add and put in 350 degree oven for 40 minutes (covered).

Meanwhile, prepare the grits by bringing water to boil, then lower heat and add grits. Cook for 20 minutes, stirring often.  When grits are tender, add half and half, butter, cheddar and salt.

Remove pork from oven.  Take pork out of pan (keep liquid in dutch oven) and set it aside, covered in foil.  Heat the reserved liquid with apples and onions (from the baking liquid) on the stove to reduce.  Cook on medium-high for about 5 minutes until it has thickened.   Serve sliced pork over grits and spoon on apple onion sauce.

Here is the Kale, Cranberry, Pumpkin Seed & Pecorino Salad with an Apple Cider Vinaigrette - I'll share the recipe soon.

Tomorrow morning my Halloween products will be posted...  Set your alarms : )  Not too early, though, maybe around 10 am.  I'm hoping the light is better for photos tomorrow morning than it was on this very dark and rainy day!


  1. Looks amazing! Can't wait to try this one out. How do you suggest I cook it if I don't own a Dutch oven?

  2. About to make this tomorrow for family and friends. You have left off how much red pepper flakes is needed.... Hate to bug you but just wondering! Please help! Thanks!

  3. I made the pork tonight with mashed potatoes & braised brussel sprouts....soooooo good! Thank you for the wonderful recipe.


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