There's nothing like a little pork-on-pork action. Am I right or am I right? I haven't posted any recipes in a long time so I figured I'd try something new this week and we really liked it! Not to mention it was very simple...
Bacon-wrapped pork tenderloin with creamy cheese grits and spinach
(from Southern Living)
1 1-lb pork tenderloin
1 tsp steak seasoning
3 bacon slices, cut in half crosswise
Preheat oven to 425. Sprinkle seasoning over pork and wrap pork with bacon slices, securing with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan. Bake at 425 for 25 minutes or until a meat thermometer inserted into thickest portion registers 155. Increase oven temp to broil. Broil 5 inches from heat for 3-5 minutes or until bacon is crisp. Let stand for 10 minutes before serving.
for cheese grits:
1 5-oz package fresh baby spinach, washed
1 cup quick cooking grits
1 1/2 cups vegetable broth
1 cup milk
1/2 tsp salt
1/8 tsp garlic powder
4 oz shredded mozzarella-provolone cheese blend
Coarsely chop spinach. Bring grits and next 4 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 10-12 minutes or until thickened. Stir in spinach and cheese until well blended and cheese is melted. Serve immediately.