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Creole Pork Tenderloin and Grits
bobbyb
Posts: 1,349
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.
You can find the recipe here:
http://www.nibblemethis.com/search/label/Creole
Thanks again, Chris.
I made it last night and it is outstanding. This one just went to my 'keeper' directory.
You can find the recipe here:
http://www.nibblemethis.com/search/label/Creole
Thanks again, Chris.
Comments
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That looks outstanding....Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Awesome! I thought it was excellent too. It's a little bit of work but worth it.
Thanks!Knoxville, TN
Nibble Me This -
Very nice presentation
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Beautiful picture and great looking recipe. I will mark this one to try out for sure.
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Chris,
That sauce and rub are great, and the grits compliment nicely. -
That looks great! I love grits!
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I think I could possibly like your grits! Nice.
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I would hit that
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That just made my "to do" list, Bob.
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That just made my "to do" list, Bob.
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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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