Blackened Pork Tenderloin with Grits and Red Bean Salad

Ingredients

5 green onions, finely chopped
1/2 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 (we thought the pork was a tad bland so maybe more seasoning or add salt and pepper too??)
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
1/2 teaspoon kosher salt
1 tablespoon unsalted butter (use dairy free)
1 tablespoon red wine vinegar

Prep

• Chop green onions and cilantro (1/2 cup each).
• Drain tomatoes. Drain and rinse beans.
• Cut pork into 4 equal pieces 

Directions

1. Preheat large sauté pan on medium 2–3 minutes. Coat pork with seasoning. 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.

2. 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 until melted and combined.

3. Combine in medium bowl: tomatoes, beans, cilantro, green onions, and vinegar; stir to blend. Salt and pepper to taste.  Divide grits evenly among 4 serving plates; top with even amounts vegetable blend and pork. Serve with bean salad.