Pork With Mushrooms and Two Corn Grits
- Ready In:
- 55mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
Two-Corn Grits
- 1 tablespoon butter
- 1 1⁄4 cups corn kernels
- 3 cups water
- 3⁄4 teaspoon salt
- 3⁄4 cup stone ground corn grits, uncooked
- 1 tablespoon chives, chopped
- 1⁄2 teaspoon sugar
- 3⁄4 teaspoon pepper
-
Pork
- 1 lb pork tenderloin, trimmed and cut into 1/2 to 3/4-inch slices
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 tablespoons extra virgin olive oil, divided
- 8 ounces fresh mushrooms, sliced
- 3⁄4 cup low sodium chicken broth
- 1⁄2 cup white wine
- 1 1⁄2 teaspoons fresh thyme leaves
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
- 2 tablespoons water
directions
- Melt butter in a medium, heavy saucepan. Add corn kernels and saute over medium-high heat for 2 minutes. Remove corn from pan. Add water and salt and bring to a boil; gradually whisk in grits. Reduce heat and simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Stir in corn, chives, sugar and pepper.
- While grits are cooking, sprinkle pork with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of pork and cook 2 to 3 minutes on each side or until browned. Remove from skillet; repeat with 1 tablespoon oil and remaining pork.
- Add remaining 1 tablespoon oil to skillet and heat; add mushrooms and cook over medium heat 5 minutes. Add broth and next 4 ingredients, stirring to loosen particles from the bottom of skillet. Combine cornstarch and 2 tablespoons water, stirring until blended. Add cornstarch mixture to skillet and bring to a boil. Cook 1 minute or until thick and bubbly, stirring constantly. Return pork to skillet; serve pork mixture over Two-Corn Grits.
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RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin