Ingredients
- 2 lbs pork tenderloin
- 3 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- Salt and black pepper, to taste
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup quick
- cooking grits
- 4 ears corn, shucked
- 4 tbsp unsalted butter
- 1/2 tsp red pepper flakes
- 1/2 cup panko breadcrumbs
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups sharp cheddar cheese, shredded
- Fresh parsley, for garnish
Instructions
- Prepare the Smoky Pork Tenderloin by mixing together smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub the seasoning mix onto the pork tenderloin and let it marinate for at least 30 minutes.
- In a large pot, bring chicken broth to a boil, then add the cream and grits. Cook according to package instructions until tender, stirring occasionally. Add crispy fried onions for added crunch.
- Grill or pan sear the corn until charred and tender, then toss with melted butter and red pepper flakes. Season with salt and black pepper to taste.
- Preheat a grill or grill pan to medium high heat. Cook the pork tenderloin for 18 20 minutes, turning occasionally, until cooked through. Remove from heat and let rest for 5 minutes before slicing.
- In a separate pan, cook onion slices until softened and beginning to brown. Add garlic and cook for an additional minute, then stir in panko breadcrumbs and cook until golden brown. Mix with shredded cheddar cheese for a rich, creamy topping.
- Plate the smoky pork tenderloin slices atop the creamy grits, top with charred corn, and finish with cheddar onion mixture and fresh parsley.
Chefβs Insight
The combination of smoky pork, creamy grits, and charred corn creates a memorable dining experience that captures the essence of a Southern cookout.
Notes
The vibrant contrast between charred and glossy, gleaming sauces, firelight reflections, and depth of field on textures captures the essence of a cinematic food commercial.