Bertolli

Nashville Pork Recipe List

Speakers Bistro

623 Union Street, Nashville, TN 37219
615-742-6016

Grilled Pork Tenderloin with Apple Cider Glaze Black-eye Pea Ragout & White Cheddar Grits

Grilled Pork Tenderloin with Apple Cider Glaze Black-eye Pea Ragout & White Cheddar Grits

Serves 1

Ingredients to Plate

1 5oz center cut Pork Tenderloin Steak ½ cup White Cheddar Grits ½ cup Black Eye Pea Ragout 3 ounces Apple Cider Glaze 1 tbsp Micro Greens

Ingredients for Apple Cider Glaze

½ cup Apple Cider 2 tsp Brown Sugar 1 tsp Dijon Mustard 2 tbsp Apple Cider Vinegar 1 tsp fresh Rosemary, chopped

Ingredients for White Cheddar Grits

¼ cup Quick Grits 1 cup Water 2 ounces White Cheddar Cheese, shredded 2 ounces Heavy Whipping Cream ¼ tsp Salt & Pepper

Ingredients for Black-Eye Pea Ragout

¼ cup Black-Eye Peas, cooked
2 tbsp Onion, diced
1 tbsp Celery, diced
1 tbsp Green pepper, diced
1 tbsp Red Pepper, diced
1 tbsp Country Ham, diced
½ tsp Garlic, chopped
3 tbsp Coffee
¼ cup Chicken Stock
1 pinch Salt & Pepper
½ tsp fresh Curly Parsley, chopped
½ tsp fresh Thyme, chopped
½ tsp Salted Butter

Method for Grilled Pork Tenderloin

• Trim tenderloin of silver skin and cut 5 oz steak.
• Season pork lightly with salt and pepper and place on grill.
• Cook till done or meat thermometer reads 165° internal temperature.

Method for Apple Cider Glaze

• Combine all ingredients in small saucepot over medium heat and reduce by half.

Method for White Cheddar Grits

• In a saucepan over high heat, bring water to a boil.
• Add grits slowly stirring the entire time.
• Reduce heat to medium low, cover.
• Cook 5 minutes, stirring occasionally or until thick.
• Add cheese and cream stirring until incorporated.

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