Summary
- Difficulty:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Yield: Serves: 4
- 10 people call this recipe a favorite
- Rating: (0 ratings)
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Wisconsin Aged Cheddar Grits and Grilled Pork Tenderloin
Ingredients
- 2 lbs. pork tenderloin
- 2 Tbsp. fresh chopped herbs, such as rosemary, oregano and thyme, divided
- 2 cloves garlic, chopped, divided
- 1 Tbsp. olive oil
- 1 medium red onion, sliced
- 1/2 tsp. each salt and pepper
- 2 slices bacon, diced
- 1 small yellow onion, diced
- 1 cup beef broth
- 1 cup milk
- 3/4 cup instant grits
- 1-3/4 cups (7 oz.) Sargento® ChefStyle Shredded Sharp Cheddar Cheese
- 1 Tbsp. butter
Directions
- Rub pork with half of herbs and half of garlic. Drizzle pork and red onion slices with olive oil. Sprinkle with salt and pepper. Grill or roast at 400°F for 30 to 40 minutes or until 160°F internal temperature.
- Meanwhile, cook bacon in heavy pot on medium heat. Add yellow onion and cook until translucent; add remaining garlic and cook one minute more.
- Add broth and milk and bring to a simmer. Add grits and turn down heat to low; simmer 5 minutes or until liquid is absorbed, stirring occasionally. Stir in cheese and butter until melted; add remaining herbs.
- Slice pork; top with red onions and serve with Cheddar grits.
