Fire Roasted Pork Tenderloin with Asiago Cheese Grits

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6 Servings
Pork American-South
Main Dish Grill Saute Pork American-South

1 cup Stone ground coarse ts
3 cups Water
1/2 cup cken broth
1/2 teaspoon her Salt
2 tablespoon ter
1/2 cup ago cheese grated
1 pound k tenderloin
1 teaspoon her Salt
1 teaspoon Lemon per
1 teaspoon ragon ground
1/2 cup cken broth
1/2 cup ter
1/2 cup All purpose ur
t to taste
per to taste
enne to taste

The grits and meat cook at the same time, but for simplicity I'm breaking them into two sections. Asiago Cheese Grits Start a covered pot with grits, water, broth, and salt at the same time you start heating the pan to sear the meat (see next paragraph). Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring often (think risotto). Add cheese and butter, cook for 5 more minutes. You don't want this runny, you want it thick where it will hold it's shape when scooped onto a plate. But if you think it's drying out too much while cooking, you can add a bit (tablespoons) of broth or water. Fire Roasted Pork Tenderloin Rub the pork with the salt, lemon pepper, and tarragon. Set up your grill for high heat (350f) indirect cooking. Specifically for the Big Green Egg, I had it running 350f with the plate setter placed legs up. Heat a skillet over medium high heat. Add some oil (just enough to coat the pan) and sear the tenderloin on all 4 sides for about 60-90 seconds a side. Remove pan from heat and put the tenderloin on the covered grill. Cook until meat hits 145-150f internal temp. Remove and wrap in foil to rest. Reheat skillet. Deglaze the pan with a few splashes of chicken broth. Add butter to melt. Whisk in flour. Whisk continuously until the butter/flour forms a dark roux. You want it darker than you think, because adding the rest of the broth lightens it up. Add the rest of the broth and whisk gravy to desired consistency. Slice tenderloin very thin. Place a heaping scoop of grits on a plate. Layer slices of pork around the grits. Ladel gravy over it and top with parsley.


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