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Ingredients
- 5 green onions, finely chopped
- ½ bunch fresh cilantro, coarsely chopped
- 1 (10-oz) can diced tomatoes with green chiles, drained
- 1 can red beans (15–16 oz), drained and rinsed
- 1 pork tenderloin (about 1 lb)
- 2 teaspoons blackening seasoning
- 1 tablespoon olive oil
- 1 (15-oz) bag frozen gumbo vegetable blend (okra, corn, onions, and sweet peppers)
- 1 cup quick-cook grits
- 3 cups water
- ½ teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1 cup shredded cheddar cheese
- 1 tablespoon red wine vinegar
Prep
- Chop green onions and cilantro (½ cup each).
- Drain tomatoes. Drain and rinse beans.
- Cut pork into 4 equal pieces (wash hands).
Steps
- Preheat large sauté pan on medium 2–3 minutes. Coat pork with seasoning (wash hands). Pour oil in pan, then add pork; cook 4 minutes, turning often, or until browned on all sides. Stir in vegetable blend; cover and cook 7–9 minutes, turning pork occasionally, or until vegetables are hot and pork is 145°F.
- Meanwhile, combine grits, water, and salt in microwave-safe bowl; cover and microwave 7–9 minutes, stirring halfway through cook time, or until grits are tender. Stir in butter and cheese until melted and combined.
- Combine in medium bowl: tomatoes, beans, cilantro, green onions, and vinegar; stir to blend. Divide grits evenly among 4 serving plates; top with even amounts vegetable blend and pork. Serve with bean salad.
Amount per ¼ recipe serving: Calories 550, Total Fat 20g, Sat Fat 9g, Chol 95mg, Sodium 1330mg, Total Carb 53g, Fiber 6g, Sugars 9g, Protein 38g, Calc 35%, Iron 70%