Bacon Wrapped Pork Tenderloin, Seared Okra and Pimento Cheese Grits

Bacon Wrapped Porkloin, Seared Okra and Pimento Cheese Grits

 

Super easy and impressive meal you can make on a week day, no problem. This was actually inspired by several meals I’ve eaten at restaurants. The bacon wrapped pork came from Soby’s and I’ve blogged before (Bacon Wrapped Pork Tenderloin). The pimento cheese grits I had at Distilled at Gratz Park Inn. The seared okra I had at High Cotton Greenville. I made these a little more approachable for me at home but the combination is amazing.

This is as southern a meal as it gets. Bacon, pork, grits and okra. I made this for the in-laws from Indiana, they loved it. Other than the okra, everything pretty much self seasoned. The bacon on the pork and the pimento cheese in the grits.

Before we get started on the recipe, I want to dip my toes in a controversial topic here in these parts. Pimento Cheese. If you aren’t from the south and have never tried it, you might turn your nose up at it. You shouldn’t. It is fantastic. Here’s a shocker, I don’t like (I loathe) mayonnaise (unless I make it myself), an essential ingredient in every pimento cheese. I still love this stuff, but I digress.

The Controversy

Do you have your own recipe for pimento cheese? Which mayo do you use? Heaven forbid, do you add jalapenos? Do you only eat your Grandmothers? Do you buy it from a store or deli? What brand do you buy? You’d be surprised how many different answers to those questions you might get around here and the conversations they turn up. It’s almost (ALMOST) as bad as asking a southern about BBQ.

My answers are: Yes, I have made it myself. Duke’s is the only mayo if you must. Yes, I love jalapenos in mine. Nope, I eat just about anyone’s recipe. Yes, I buy in the store most times. Palmetto with Jalapenos (from Pawley’s Island) is favorite.

Ruth’s is another brand made in South Carolina that you can find in most stores but Palmetto isn’t as sweet or mushy.

 

INGREDIENTS

DIRECTIONS

  1. Set oven to 425 ° and set a large pan over medium high heat.
  2. Slice the okra in half length wise, toss in a bowl with lemon juice. Season with salt and pepper. Set aside.
  3. Wrap the pork with the bacon so that the seems are on the bottom of the tenderloin.
  4. Place the bacon wrapped pork in the hot pan seem side down and then sear on all sides. Place in the oven for 20-25 minutes until desired doneness (it is supposed to be 165 but I pull it before that). Place on a cutting board and allow to rest.
  5. Heat a large grill pan over medium high heat.
  6. Depending on the type of grits, cook per the instructions. I generally use half water and half milk. Also, if it calls for butter, I substituted olive oil. Just before serving mix in pimento cheese and allow to melt. For four servings I used 3-4 tablespoons.
  7. Place the okra in the grill pan and sear on both sides until just slightly tender.You should have nice grill marks.
  8. To serve, spoon some grits down, slice the pork and stack, then top with the okra.
  9. Enjoy!
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Bacon Wrapped Pork Tenderloin, Seared Okra and Pimento Cheese Grits