This recipe features an easier, lighter version of Soby’s Bacon Wrapped Pork Tenderloin, using sous vide cooking for precise doneness. It incorporates charred scallion and almond pesto, substituting grits for mashed potatoes, and replacing butter and cream with olive oil and almond creamer.
Tag: Pork tenderloin
Everything Pork Loin, Wilted Mustard Greens, Pimento Cheese Grits with Mustard Jus
In all honestly, the mustard jus pictured was left over from this recipe: Braised Pork Belly, Roast Beets, Sautéed Mustard Greens with Mustard Jus. I tried to mimic the process for the purposes of this recipe but can’t promise the sauce will be great. It should be, but I’ve haven’t tried it yet. When I…
Bacon Wrapped Pork Tenderloin, Seared Okra and Pimento Cheese Grits
Super easy and impressive meal you can make on a week day, no problem. This was actually inspired by several meals I’ve eaten at restaurants. The bacon wrapped pork came from Soby’s and I’ve blogged before (Bacon Wrapped Pork Tenderloin). The pimento cheese grits I had at Distilled at Gratz Park Inn. The seared okra…
one foodie 