Wisconsin Aged Cheddar Grits and Grilled Pork Tenderloin

Summary

• Difficulty:
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Yield: 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® Limited Edition Shredded Wisconsin Extra Sharp Cheddar Cheese
• 1 Tbsp. butter

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.

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