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Blackened Pork Tenderloin with Grits and Red Bean Salad
Recipes
Blackened Pork Tenderloin with Grits and Red Bean Salad
4 servings
25 minutes total

Ingredients

  • 5 green onions, finely chopped
  • ½ bunch fresh cilantro, coarsely chopped
  • 1 (10-oz) can diced tomatoes with green chiles, drained
  • 1 can red beans (15–16 oz), drained and rinsed
  • 1 pork tenderloin (about 1 lb)
  • 2 teaspoons blackening seasoning
  • 1 tablespoon olive oil
  • 1 (15-oz) bag frozen gumbo vegetable blend (okra, corn, onions, and sweet peppers)
  • 1 cup quick-cook grits
  • 3 cups water
  • ½ teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 1 cup shredded cheddar cheese
  • 1 tablespoon red wine vinegar

Prep

    • Chop green onions and cilantro (½ cup each).
    • Drain tomatoes. Drain and rinse beans.
    • Cut pork into 4 equal pieces (wash hands).

Steps

    1. Preheat large sauté pan on medium 2–3 minutes. Coat pork with seasoning (wash hands). Pour oil in pan, then add pork; cook 4 minutes, turning often, or until browned on all sides. Stir in vegetable blend; cover and cook 7–9 minutes, turning pork occasionally, or until vegetables are hot and pork is 145°F.
    2. Meanwhile, combine grits, water, and salt in microwave-safe bowl; cover and microwave 7–9 minutes, stirring halfway through cook time, or until grits are tender. Stir in butter and cheese until melted and combined.
    3. Combine in medium bowl: tomatoes, beans, cilantro, green onions, and vinegar; stir to blend. Divide grits evenly among 4 serving plates; top with even amounts vegetable blend and pork. Serve with bean salad.

Amount per ¼ recipe serving: Calories 550, Total Fat 20g, Sat Fat 9g, Trans Fat 0g, Chol 95mg, Sodium 1330mg, Total Carb 53g, Fiber 6g, Sugars 9g, Protein 38g, Calc 35%, Vitamin A 0%, Vitamin C 0%, Iron 70%