Bacon-Wrapped Pork Tenderloin
1 (1 lb.) pork tenderloin
1 tsp. (or more!) steak seasoning (I used McCormick Grill Mates--Montreal Steak Seasoning)
3 bacon slices
Preheat oven to 425. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork (I didn't have to perform this surgery, thank you H.E.B.). Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with toothpicks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan.
Bake at 425 for 25 minutes or until a meat thermometer inserted into the thickest part registers 155 degrees. Increase oven temperature to broil and broil 5 inches from heat 3-5 minutes, or until bacon is crisp.
Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160 degrees.
(Southern Living April 2008)
Creamy Gruyere Grits
1 tsp. salt
1 1/4 cups uncooked quick-cooking grits
1 (8 oz) block Gruyere cheese, shredded (can substitute white cheddar or swiss--but I wouldn't--Gruyere is my favorite cheese)
1/2 cup half and half
1 T butter
1/4 tsp. pepper
Bring 5 1/4 cups water and 1 tsp. salt to a boil in a medium saucepan over medium-high heat; gradually whisk in 1 1/4 cups grits, and bring to a boil. Redeuce heat to medium-low and simmer, whisking occasionally, 12-15 minutes (or until thickened).
Whisk in shredded Gruyere cheese and remaining ingredients until cheese is melted and mixture is blended.
(Southern Living March 2008)
I served with edamame. It needs something with a crunch or firmness to give a mixture of textures to the meal.
This was a huge hit a my house. Russ mentioned how great it was a couple of times later in the evening. My in-laws joined us for dinner and loved it too! Riley ate it all too and especially loved the grits!! :-)