1 pork tenderloin (about 1 pound)
8 slices of bacon
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 cup grits
4 cups water
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
2 tablespoons butter
Fresh parsley, chopped, for garnish
Directions
Preheat your oven to 375°F (190°C).
Season the pork tenderloin with salt and pepper. Wrap the bacon slices around the tenderloin, overlapping slightly, and secure with toothpicks if necessary.
Heat the olive oil in a skillet over medium-high heat. Sear the bacon-wrapped tenderloin on all sides until the bacon is crispy, about 8 minutes.
Transfer the tenderloin to a baking dish. In a small bowl, mix the brown sugar and Dijon mustard, then brush over the tenderloin.
Bake in the preheated oven for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Meanwhile, bring water to a boil in a medium saucepan. Stir in the grits, reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
Once the grits are cooked, stir in the heavy cream, cheddar cheese, and butter until smooth and creamy. Season with salt and pepper to taste.
Let the pork rest for 5 minutes before slicing into medallions.
Serve the pork over a bed of creamy grits, garnished with fresh parsley.
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Variations & Tips
For a touch of heat, add a pinch of cayenne pepper to the brown sugar and mustard glaze. If you prefer a smokier flavor, use smoked bacon and add a dash of smoked paprika to the grits. For a Southern twist, replace some of the water in the grits with chicken broth for added depth of flavor. Consider using maple syrup instead of brown sugar for a sweeter glaze, and garnish with thinly sliced green onions for an extra pop of color.
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