Apple Cider Brined Pork Tenderloin with Sharp Cheddar Grits

For the brine:
2 cups apple cider
¾ cup kosher salt
4 tablespoons brown sugar
5 whole peppercorns
3 cloves garlic, smashed
2 pork tenderloins
2 tablespoons grapeseed oil

Heat the apple cider in a sauce pot until warm. Add the remaining ingredients and stir until dissolved. After the cider has cooled down submerge the pork in the brine for 1 hour.

Heat a sauté pan over medium high heat and add the oil. Once the pan is smoking hot sear the pork until golden brown an all sides. Reduce the heat to medium and finish cooking the pork until done to your liking. Allow the tenderloins to rest for 5-10 minutes before slicing. Serve with the grits.

2 cups whole milk
2 cups water
1 ½ teaspoons salt
1 cup coarse ground grits
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp cheddar cheese, shredded

Place the milk, water and salt into a large heavy pot over medium high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the grits while continually whisking. Once all of the grits have been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time.