Apple Cider Pork Tenderloin with Cheddar Grits

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.


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


  1. 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).
  2. 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.
  3. 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.

From Jenny Steffens Hobick Blog


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