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Ingredients
- 1 (2 lb.) pork tenderloin
- 1 T. light brown sugar
- 1 t. paprika
- 1 t. salt
- 1/2 t. garlic powder
- 1/2 t. thyme
- 3/4 c. apple butter
- 1 T. apple cider vinegar
- 1 T. whole grain mustard
- 4 c. water
- 1 t. salt
- 1 c. grits (I used stone ground)
- 4 T. unsalted butter, melted
- 2 large eggs, beaten
- 8 oz. sharp cheddar cheese, grated
- dash of hot sauce
Preparation
Step 1
Mix together the brown sugar, paprika, salt, garlic powder and thyme and rub it on all sides of the pork tenderloin. Place the tenderloin in the slow cooker. Whisk together the apple butter, apple cider vinegar and mustard. Pour evenly over the pork. Cover and cook the pork in the slow cooker on low (6 - 8 hours) or high (3 - 4 hours). Shred the meat before serving.
About 40 minutes before serving, preheat oven to 350 degrees.
Bring the water and salt to a boil in a saucepan on the stove and whisk in the grits. Cook according to package directions. Mine only took 5 minutes. Remove from heat.
Whisk into the hot grits the melted butter, shredded cheese, beaten eggs and hot sauce. Spread the grits into a greased casserole dish. Bake, uncovered, for 25 minutes.
Serve the grits topped with the shredded pork and crispy bacon (optional but highly recommended).