Seared Pork Tenderloin with Three Cheese-Wild Rice Spoon Grits and Braised Swiss Chard

Name: Seared Pork Tenderloin with Three Cheese-Wild Rice Spoon Grits and Braised Swiss Chard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 177 milliliters Cabernet Sauvignon or other dry red wine; 79 milliliters cooked wild rice; 1 ear shucked corn; 177 milliliters fat-free, less-sodium chicken broth; 454 grams fat-free, less-sodium chicken broth; 1 garlic clove, minced; 79 milliliters uncooked regular grits; 0 teaspoons ground red pepper; 28 grams 1/4 cup shredded Gruyère cheese; 24 pearl onions, peeled; 454 grams pork tenderloin medallions; 28 grams 1/4 cup grated Pepato or Romano cheese; 0 teaspoons salt; 28 grams 1/4 cup shredded sharp cheddar cheese; 118 milliliters minced sweet onion; 340 grams red Swiss chard, torn; 1 Tbsp vegetable oil; 0 teaspoons Worcestershire sauce

Seared Pork Tenderloin with Three Cheese-Wild Rice Spoon Grits and Braised Swiss Chard

Seared Pork Tenderloin with Three Cheese-Wild Rice Spoon Grits and Braised Swiss Chard might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 473 calories, 37g of protein, and 15g of fat. A mixture of salt, romano cheese, regular grits, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

To prepare pearl onions, place on a baking sheet.

Ingredients you will need

Pearl Onion

Equipment you will use

Baking Sheet

Bake at 350 for 15 minutes.

Equipment you will use

Oven

Prepare grill or broiler.

Equipment you will use

Broiler

Grill

To prepare grits, place corn on a grill rack or broiler pan. Grill or broil 20 minutes or until lightly browned; turn every 5 minutes. Cool.

Ingredients you will need

Grits

Corn

Equipment you will use

Broiler Pan

Grill

Cut kernels from ears of corn to measure 1/2 cup. Set kernels aside.

Ingredients you will need

Corn On The Cob

Bring 1/2 cup minced onion, garlic, and 1 can broth to a boil in a medium saucepan. Stir in grits; reduce heat, and simmer 5 minutes, stirring occasionally. Stir in corn, rice, cheeses, Worcestershire sauce, and pepper.

Ingredients you will need

Worcestershire Sauce

Garlic

Pepper

Broth

Grits

Onion

Corn

Rice

Equipment you will use

Sauce Pan

Remove from heat; keep warm.

To prepare Swiss chard, bring wine and 3/4 cup broth to a boil in a large Dutch oven.

Ingredients you will need

Swiss Chard

Broth

Wine

Equipment you will use

Dutch Oven

Add Swiss chard; cover and cook 2 minutes or until wilted.

Ingredients you will need

Swiss Chard

Drain chard in a colander over a bowl, reserving wine mixture.

Ingredients you will need

Swiss Chard

Wine

Equipment you will use

Colander

Bowl

Heat oven to 35

Equipment you will use

Oven

To prepare pork, sprinkle with salt.

Ingredients you will need

Pork

Salt

Heat oil in a large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add pork; cook 1 minute on each side or until browned.

Ingredients you will need

Pork

Place skillet in oven; roast pork at 350 for 8 minutes or until desired degree of doneness.

Ingredients you will need

Pork Roast

Equipment you will use

Frying Pan

Oven

Cut in half.

Place pork over 1/2 cup grits; top with chard and pearl onions. Spoon 2 tablespoons of reserved wine mixture around grits.

Ingredients you will need

Pearl Onion

Swiss Chard

Grits

Pork

Wine

Equipment

Ingredients

Servings:

177milliliters

Cabernet Sauvignon or other dry red wine 79milliliters

cooked wild rice 1

ear shucked corn 177milliliters

fat-free, less-sodium chicken broth 454grams

fat-free, less-sodium chicken broth 1

garlic clove, minced 79milliliters

uncooked regular grits 0teaspoons

ground red pepper 28grams

1/4 cup shredded Gruyère cheese 24

pearl onions, peeled 454grams

pork tenderloin medallions 28grams

1/4 cup grated Pepato or Romano cheese 0teaspoons

salt 28grams

1/4 cup shredded sharp cheddar cheese 118milliliters

minced sweet onion 340grams

red Swiss chard, torn 1Tbsp

vegetable oil 0teaspoons

Worcestershire sauce

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Zuccardi Aluvional Altamira Malbec with a 4.6 out of 5 star rating seems like a good match. It costs about 90 dollars per bottle.