Pork Tenderloin with Cheese Grits and Apple Chutney
| Yield: | 8 Servings |
| Categories: |
| 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 |
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