Bacon Wrapped Pork Tenderloin with Cheesy Grits
Chef: Santiago Estrada
INGREDIENTS:
9 oz. bacon wrapped pork tenderloin 1 ea
Roasted corn 2 Tablespoons
Brunoised red bell pepper, chopped cilantro, chopped chives, cotija
cheese
1 Tablespoon each
Grits 4 oz
Chipotle- Balsamic- Honey Reduction
Chopped cilantro and grated cotija as needed
METHOD:
1. Season pork with salt and pepper and wrap with bacon. Wrap tightly with plastic wrap
2. Sauté for about 3-4 minutes per side, until golden on both sides. Finish in oven.
3. Plate grits diagonal on plate
4. Lay pork medallions on top of grits and drizzle with reduction
5. Top with street corn relish and garnish with cotija and chopped cilantro
Roaring Fork
4800 N Scottsdale Rd Scottsdale, AZ 85251
(480) 947-0795
www.roaringfork.com
