Roasted Garlic and Herb Pork Over Cheesy Grits

Tender and delicious roasted garlic and herb pork loin with cheesy grits, avocado and pico de gallo. Latin fusion meets Southern cuisine. Serve this tasty pork over grits with some spicy pico and you will love the flavors!

5 from 2 votes

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Course: Main dish

Cuisine: American

Keyword: fusion cuisine, latin style, pork and grits, Southern food

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings:

Calories: 401kcal

Author: Analida Braeger

Ingredients

1 pork loin Smithfield® Fresh Marinated

Cheesy Grits

1 ½ cups stone ground grits
1 tsp salt
2 cups water
2 cups milk
¾ cup grated sharp cheddar cheese

Pico de Gallo

3 roma tomatoes cored and diced
1 small onion diced
1 jalapeno small, seeded and diced
2 Tbsp cilantro fresh, chopped
1 tsp red wine vinegar
1 dash chili powder
2 tsp lime juice, fresh squeezed
1 dash sugar
1 avocado diced

Instructions

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.

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