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
To prepare pearl onions, place on a baking sheet.
Bake at 350 for 15 minutes.
Prepare grill or broiler.
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.
Cut kernels from ears of corn to measure 1/2 cup. Set kernels aside.
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.
Remove from heat; keep warm.
To prepare Swiss chard, bring wine and 3/4 cup broth to a boil in a large Dutch oven.
Add Swiss chard; cover and cook 2 minutes or until wilted.
Drain chard in a colander over a bowl, reserving wine mixture.
To prepare pork, sprinkle with salt.
Heat oil in a large skillet over medium-high heat.
Add pork; cook 1 minute on each side or until browned.
Place skillet in oven; roast pork at 350 for 8 minutes or until desired degree of doneness.
Place pork over 1/2 cup grits; top with chard and pearl onions. Spoon 2 tablespoons of reserved wine mixture around grits.
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.
Zuccardi Aluvional Altamira Malbec
Deep red and violet hues. Complex fruit character with notes of strawberry, cherry, and plum, complemented by fresh herbal and floral notes. The palate has a silky entry with a lively acidity, great structured tannins, and a long finish.