From the Oven

Wisconsin Aged Cheddar Grits and Pork Tenderloin

Prep Time: 20 min  |  Cook Time: 40 min  |  Servings: 4  |  Calories: 721
0 Reviews
Wisconsin Aged Cheddar Grits and Pork Tenderloin
Prep Time
20 min
Cook Time
40 min

  • 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® Shredded Sharp Cheddar Cheese - Traditional Cut
  • 1 Tbsp. butter
  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.

Serving Size 4

Calories 721

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 31.50g 49%
Sat. Fat 15.00g 75%
Mono Unsat. Fat 10.10g
Poly Unsat. Fat 2.20g
Cholesterol 210mg 70%
Sodium 1539mg 62%
Total Carbohydrate 43g 14%
Dietary Fiber 3g 12%
Sugars 0g
Protein 67g
Vitamin A 63RE
Vitamin C 6mg 12%
Calcium 608mg 61%
Iron 19mg 111%