Grits are not just a southern food
On today's menu: Roasted Garlic and Herb Pork Loin over cheesy grits with pico de gallo and avocado. Think about the warm taste of the cheesy grits topped with tangy pico, and tender slices of pork. The flavor profile is amazing!
Although we normally associate grits recipes with southern cuisine, they are really a Native American food. Nevertheless, grits and the south are undoubtedly intertwined. For instance, the area between Texas and Virginia is sometimes called the "Grits Belt."
On another note, the word "grits" comes from an Old English word: "grytt" which means a coarsely ground meal. There are also great nutrients in grits including folate, thiamine, niacin, and fiber.
All this history aside, roasted garlic and herb pork loin over cheesy grits can be made in a very short time. How can something so good take so little time to prepare? Well, the ability to multi-task is the key here. You see, you'll start with the boneless pork loin recipe. While that's cooking you can chop up your avocados, AND make the pico de gallo.
Next, cook your grits while the pork is resting. And, just like that you can prepare roasted garlic and herb pork loin over cheesy grits in about 30-40 minutes.
Want to try the original southern recipe? Try Authentic Southern Shrimp and Grits.
If you want to just enjoy some succulent grilled pork loin, then I recommend my Grilled Pork in Tamarind Sauce. I think the sweetness of tamarind would go really well with the spicy pico and creamy avocado.
Roasted Garlic and Herb Pork Over Cheesy Grits
- 1 pork loin Smithfield® Fresh Marinated
- 1 ½ cups stone ground grits
- 1 tsp salt
- 2 cups water
- 2 cups milk
- ¾ cup grated sharp cheddar cheese
- To make the pico de gallo, place all ingredients in a bowl and mix. Refrigerate until ready to use.
- To cook the pork, preheat oven to 375'F.
- In a skillet sear the pork to achieve a golden color on all sides.
- Place pork in a shallow baking pan and cook following the package instructions.
- Remove pork from the oven and cover it so it can rest for about 5 minutes.
- While the pork is resting cook the grits.
- In a saucepan place water, milk, and salt then bring to a boil. Immediately add the grits and stir constantly for about 5 minutes. Next add the cheese and stir vigorously to incorporate it into the mixture.
- Finally, serve by placing a mound of grits in a bowl, topped with the sliced pork, a spoonful of pico de gallo and avocados.