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Wisconsin Aged Cheddar Grits and Grilled Pork Tenderloin

Prep Time: 20

Cook Time: 40

Serves: Serves: 4

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.