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Creole Pork Tenderloin and Grits

bobbybbobbyb Posts: 1,349
edited 2:29PM in EggHead Forum
Thanks to Chris of the nibble me this blog for posting this recipe.

I made it last night and it is outstanding. This one just went to my 'keeper' directory.

IMG_8685.jpg

You can find the recipe here:
http://www.nibblemethis.com/search/label/Creole

Thanks again, Chris.

Comments

  • MickeyMickey Posts: 17,447
    That looks outstanding....
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • NibbleMeThisNibbleMeThis Posts: 2,275
    Awesome! I thought it was excellent too. It's a little bit of work but worth it.

    Thanks!
    Knoxville, TN
    Nibble Me This
  • GrumpaGrumpa Posts: 861
    Very nice presentation
  • HoosierHoosier Posts: 107
    Beautiful picture and great looking recipe. I will mark this one to try out for sure.
  • bobbybbobbyb Posts: 1,349
    Chris,
    That sauce and rub are great, and the grits compliment nicely.
  • bayoueggerbayouegger Posts: 286
    That looks great! I love grits!
  • Lawn RangerLawn Ranger Posts: 5,466
    I think I could possibly like your grits! Nice.
  • I would hit that
  • That just made my "to do" list, Bob.
  • That just made my "to do" list, Bob.
  • bobbybbobbyb Posts: 1,349
    Terry,
    You won't be disappointed. Here's a good grits recipe as well:

    Charleston Style Grits

    6 cups water
    salt to taste
    1-1/2 cups quick cooking or old fashioned grits (not instant)
    2 cups milk
    1 cup heavy cream
    8 tablespoons butter
    freshly ground black pepper, to taste

    In a large, heavy saucepan bring the water to a boil.
    Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine
    When the grits thicken add milk, cream and butter and return to a boil
    Reduce heat to a simmer, cover saucepan and cook for 45 minutes to 1 hour, until grits are tender, smooth and creamy.
    Taste and season with salt and pepper.
    Keep covered and warm until ready to serve
    Yield: 4 to 6 servings.
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