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Kentucky Bourbon Pork & Shrimp Harissa Cheddar Grits

Kentucky Bourbon Pork & Shrimp Harissa Cheddar Grits

Featuring Custom Culinary® Gold Label Kentucky-Style Bourbon Sauce, Kentucky Bourbon Pork Tenderloin & Shrimp Harissa White Cheddar Grits consists of harissa white cheddar grits and Kentucky bourbon pork tenderloin. Exotic ingredients brought together to add intense flavors in a familiar application.

Made with

  • Gold Label Kentucky-Style Bourbon Sauce
  • True Foundations® Harissa Sauce

Chef's Tip

Substitute your favorite grains such as couscous, quinoa, or rice blends for the grits.

What You'll Need

Yield: 1 serving

Amount Ingredients
  Harissa White Cheddar Grits
2-1/2 cups Water
1/2 cup Custom Culinary® Gold Label Harissa
1 cup Instant Grits
1/4 cup White Cheddar Cheese
  Kentucky Bourbon Pork Tenderloin
1-1/2 lb. Pork Tenderloin, Raw, Trimmed
1 lb. Shrimp, 16/20 Size, Peeled and Deveined, Tail-On, Raw
1/2 oz. Vegetable Oil
6 oz. Custom Culinary® Gold Label Kentucky-Style Bourbon Sauce
1/2 tsp. Salt
1/2 tsp. Black Pepper

Preparation

  1. Preheat a oven to 350°F.
  2. In a medium sauce pan, bring water and Gold Label Harissa Sauce to a boil.
  3. Add the Instant Grits, reduce heat to a simmer and cook per package instructions.
  4. When done, fold in Parmesan cheese.
  5. Season the pork tenderloin with salt and pepper.
  6. Bake in the oven for approx. 20-25 minutes to medium done, 145°F internal temperature measured by a meat thermometer.
  7. Remove and allow the pork loin to rest for 10 minutes and the internal temperature to come up to 165°F.
  8. While the pork tenderloin is baking, season the shrimp with salt and pepper, saute the seasoned shrimp in vegetable oil for 2-3 minutes, turning to evenly sear, but not overcook.
  9. Glaze both the cooked pork tenderloin and shrimp with the warm Kentucky-Style Bourbon Sauce.
  10. For each portion, serve 3 oz. pork tenderloin and 2 oz. shrimp, all over 4 oz. of Harissa White Cheddar Grits.