I think the problem that people who hate grits have is they haven't had "real grits". They have had soupy, bland, quick cooking grits. I don't blame them. I hate those grits too. I think the only person that would like "those grits" is that kid that ate glue back in first grade. Whatever happened to that kid anyway?
Here are a few signs you are making "real grits"
- They aren't "instant" or "quick cooking"
- They come in a bag, probably not a box.
- The package might even have no instructions. (I think they assume if you have any business making grits, you have a mother or grandmother that taught you how somewhere along the way.)
- You have to sift out the bran before cooking
- They take at least 30-45 minutes to cook.
Grilled Pork Tenderloin with Cheese Grits
For the grits
- 1 cup stone ground grits, rinsed and bran flakes skimmed off
- 4 cups water
- 1 cup shredded cheese (I used more of that Spinach, Artichoke & Pepper Jack cheese)
- Salt & pepper to taste
- 1-2 Tbsp unsalted butter
- 1 pork tenderloin, silver skin trimmed off
- 1 tsp smoked salt
- 3/4 tsp Italian seasoning
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 cup BBQ sauce
- Bring water and a "healthy pinch of salt" to a boil in a medium pot.
- Stir in the grits, reduce to a simmer and cook uncovered. You will need to stir them every few minutes throughout the process.
- Preheat a charcoal grill to 350f set up for direct heat.
- Mix the dry seasonings together and season the pork tenderloin.
- After the grits have been simmering (and stirred. You're still stirring them, right?) for about 30 minutes, place the tenderloin on your grill and cook with the lid closed.
- Turn the tenderloin every 5 minutes. When the tenderloin reaches an internal temp of 120f (about 15 minutes), brush with the BBQ sauce and continue grilling.
- When the tenderloin reaches in internal temp of 140f, remove from the grill and let rest for 10 minutes.
- Your grits should almost be thickened. Stir in the cheese and butter until it melts.
- Taste grits for seasoning and add salt and pepper. I added another pinch of salt and maybe a 1/4 tsp of pepper.
- Slice the tenderloin into 3/4" slices, drizzle with extra sauce, and serve with the grits.
- I used grits from Bear Creek Milling that we bought at Mast General Store . They are ground on a 100+ year old mill stone. When I say "they", I guess I should say Bobby. I googled the company and came up with this link for their sister company. I thought it was cool getting to see the people that actually make the products.
- I used Tennessee's Best Apple Butter BBQ Sauce that we picked up at a local market last summer. We bought it for the boys who love apple butter but I expected it to taste weird. Turned out it was a good BBQ sauce, tangy and sweet.
|Ok, I painted on the "drip"...sue me.|
|Only thing missing is a big ol' biscuit.|