Publix Aprons

Blackened Pork Tenderloin with Grits and Red Bean Salad

Blackened Pork Tenderloin with Grits and Red Bean Salad
Total Time:
25 minutes


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
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
1 cup shredded cheddar cheese
1 tablespoon red wine vinegar


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


  1. 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.
  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 and cheese until melted and combined.
  3. 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.

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Nutritional Information

CALORIES (per 1/4 recipe) 550kcal; FAT 20.00g; SAT FAT 9.00g; TRANS FAT 0.00g; CHOL 95mg; SODIUM 1330mg; CARB 53g; FIBER 6.00g; SUGARS 9g; PROTEIN 38g; CALC 35%; VIT A 0%; VIT C 0%; IRON 70%

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