Seared Pork Tenderloin With Three Cheese-Wild Rice Spoon Grits And Braised Swiss Chard Recipe

Name: Seared Pork Tenderloin With Three Cheese-Wild Rice Spoon Grits And Braised Swiss Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pearl onions:; 24 pearl onions, peeled; Grits:; 1 ear shucked corn; 1/2 cup minced sweet onion; 1 garlic clove, minced; 1 (16-ounce) can fat-free, less-sodium chicken broth; 1/3 cup uncooked regular grits; 1/3 cup cooked wild rice; 1/4 cup (1 ounce) grated Pepato or Romano cheese; 1/4 cup (1 ounce) shredded Gruyere cheese; 1/4 cup (1 ounce) shredded sharp cheddar cheese; 1/4 teaspoon Worcestershire sauce; 1/4 teaspoon ground red pepper; Swiss chard:; 3/4 cup Cabernet Sauvignon or other dry red wine; 3/4 cup fat-free, less-sodium chicken broth; 3/4 pound red Swiss chard, torn; Pork:; 4 (4-ounce) pork tenderloin medallions; 1/4 teaspoon salt; 1 tablespoon vegetable oil

Servings: persons

Pearl onions:
24 pearl onions, peeled
Grits:
1 ear shucked corn
1/2 cup minced sweet onion
1 garlic clove, minced
1 (16-ounce) can fat-free, less-sodium chicken broth
1/3 cup uncooked regular grits
1/3 cup cooked wild rice
1/4 cup (1 ounce) grated Pepato or Romano cheese
1/4 cup (1 ounce) shredded Gruyere cheese
1/4 cup (1 ounce) shredded sharp cheddar cheese
1/4 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
Swiss chard:
3/4 cup Cabernet Sauvignon or other dry red wine
3/4 cup fat-free, less-sodium chicken broth
3/4 pound red Swiss chard, torn
Pork:
4 (4-ounce) pork tenderloin medallions
1/4 teaspoon salt
1 tablespoon vegetable oil

1
Preheat oven to 350u00b0.
2
To prepare pearl onions, place on a baking sheet. Bake at 350u00b0 for 15 minutes.
3
Prepare grill or broiler.
4
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.
5
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.
6
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.
7
Heat oven to 350u00b0. 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 350u00b0 for 8 minutes or until desired degree of doneness. 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.

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Pearl onions:, 24 pearl onions, peeled, Grits:, 1 ear shucked corn, and more.

Yes, Seared Pork Tenderloin With Three Cheese-Wild Rice Spoon Grits And Braised Swiss Chard falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Pork Tenderloin With Three Cheese-Wild Rice Spoon Grits And Braised Swiss Chard

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