2 pounds pork tenderloin
2 tablespoons fresh chopped herbs, such as rosemary, oregano and thyme, divided
2 cloves garlic, chopped, divided
1 tablespoon olive oil
1 medium red onion, sliced
1/2 teaspoon each salt and pepper
2 slices bacon, diced
1 small yellow onion, diced
1 cup beef broth
1 cup milk
3/4 cup instant grits
1-3/4 cups Sargento® limited edition shredded Wisconsin extra sharp cheddar cheese
1 tablespoon butter
Preheat oven to 400°F. Rub pork with half of herbs and half of garlic. Drizzle pork and red onion slices with olive oil. Season with salt and pepper. Roast for 30 to 40 minutes or until 160°F internal temperature. Or, tenderloin can be grilled to 160°F.
Meanwhile, fry bacon in heavy pot over medium heat. Add yellow onion and cook until translucent; add remaining garlic and cook one minute more.
Add broth and milk and bring to a simmer. Add grits and turn heat to low, stirring occasionally. Stir in cheese and butter until melted; add remaining herbs.
Slice pork; top with red onions and serve with cheddar grits.
Note: Boneless pork chops may be used instead of tenderloin
--Recipe Courtesy of Sargento