• 1 to 2 pounds pork tenderloin
  • 1 teaspoon Cajun spice
  • salt and pepper



Brine 2 cups apple juice 2 cups water 12 cups brown sugar 2 cup kosher salt 1 bay leaf 2 teaspoon thyme Prepare brine by combining all ingredients; bring to a boil. Remove from heat; chilling brine. Pour brine in glass dish and marinate tenderloin for 1 hour. Remove pork from brine; dry in refrigerator for 1 hour. Season pork with Cajun spice, salt, and pepper. Place on hot grill with applewood chips. Grill 5 to 8 minutes per side over medium-hot fire. Remove from grill and let meat rest for 5 to 10 minutes. Slice tenderloin into 1- inch slices. Serve with Apple Walnut Stuffing, Apple- Cranberry Chutney and Cider Glaze. Serves 4 Grandma Sieve?s Stuffing 2 bags unseasoned bread cubes 3 white onions, chopped 6 stalks celery, chopped 5 MacIntosh or Granny Smith apples, peeled and chopped 3 cups walnuts 3 cups raisins 2 cup water 2 cans chicken broth 12 sticks butter 2 eggs Put bread cubes in large bowl. Sauté chopped onions, celery, and apples in butter and add bread cubes. Moisten bread with water, 1 can chicken broth, and eggs; mixing well by hand. Add additional broth to mixture until a very moist consistency. Add raisins and walnuts. Spoon into large deep-greased casserole dish. Bake at 350ºF for 30 minutes. Serves 12