Tuesday, November 15, 2016

Brown Sugar Pork with Apples & Cheddar Polenta

Ginger and brown sugar pork tenderloin with apples over creamy cheddar polenta sounds like the perfect autumn supper. . . and it was!  The recipe was inspired by Fine Cooking Magazine.  I cooked the pork in my counter-top pressure cooker, then added the apples for the last 15 minutes. While the apples cooked, I cooked the polenta on stove top, set the table and ate with only 1 hour of total cooking and preparation time. 

Pork Tenderloin, Apples & Polenta

(4 Servings)

Place juice, vinegar and Mrs. Dash in counter top pressure cooker.  Add trimmed tenderloin.  Press brown sugar into top of tenderloin.
1-1# pork tenderloin
2 cups apple juice
2 tablespoon cider vinegar
3 tablespoon brown sugar
1/2 teaspoon Mrs. Dash
Tighten lid.  Close pressure valve. Set cook time for 30 minutes.

Release pressure.  Add apples.  Tighten lid.  Close pressure valve. Set cook time for 15 minutes.
2 apples, peeled, cored and sliced

Cheddar Polenta
On stove-top, bring milk to a simmer.  Add salt.
1 cup skim milk
1/8 teaspoon salt

Slowly stir grits into water.  Cook for 5 minutes, stirring occasionally.
1/3 cup corn grits

Add water and cook 10 minutes more, stirring occasionally.
1/3 cup water

Remove from heat.  Stir in cheddar.
1/3 cup aged cheddar, shredded

Garnish with thyme.
1/2 teaspoon thyme


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