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Recipes

Wisconsin Aged Cheddar Grits and Grilled Pork Tenderloin

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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
 

DIRECTIONS

  • 1

    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.

  • 2

    Meanwhile, cook bacon in heavy pot on medium heat. Add yellow onion and cook until translucent; add remaining garlic and cook one minute more.

  • 3

    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.

  • 4

    Slice pork; top with red onions and serve with Cheddar grits.

Wisconsin Aged Cheddar Grits and Grilled Pork Tenderloin

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 725

Total Fat 30.8g

Saturated Fat 14.4g

Trans Fat 10.1g

Polyunsaturated Fat 2.2g

Cholesterol 210g

Sodium 1500g

Carbohydrates 41g

Protein 67g

Dietary Fiber 3g

Vitamin A 63g

Vitamin C 7g

Calcium 613g

Iron 20g