- Pearl onions:
- 24 pearl onions, peeled
- 1 ear shucked corn
- 1/2 cup minced sweet onion
- 1 garlic clove, minced
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 1/3 cup uncooked regular grits
- 1/3 cup cooked wild rice
- 1/4 cup (1 ounce) grated Pepato or Romano cheese
- 1/4 cup (1 ounce) shredded Gruyère cheese
- 1/4 cup (1 ounce) shredded sharp cheddar cheese
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon ground red pepper
- Swiss chard:
- 3/4 cup Cabernet Sauvignon or other dry red wine
- 3/4 cup fat-free, less-sodium chicken broth
- 3/4 pound red Swiss chard, torn
- 4 (4-ounce) pork tenderloin medallions
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- calories 387
- caloriesfromfat 31 %
- fat 13.3 g
- satfat 5.7 g
- monofat 4.3 g
- polyfat 2.4 g
- protein 36.5 g
- carbohydrate 31.9 g
- fiber 3.2 g
- cholesterol 96 mg
- iron 4.9 mg
- sodium 879 mg
- calcium 318 mg
How to Make It
Preheat oven to 350°.
To prepare pearl onions, place on a baking sheet. Bake at 350° for 15 minutes.
Prepare grill or broiler.
To prepare grits, place corn on a grill rack or broiler pan. Grill or broil 20 minutes or until lightly browned; turn every 5 minutes. Cool. Cut kernels from ears of corn to measure 1/2 cup. Set kernels aside.
Bring 1/2 cup minced onion, garlic, and 1 can broth to a boil in a medium saucepan. Stir in grits; reduce heat, and simmer 5 minutes, stirring occasionally. Stir in corn, rice, cheeses, Worcestershire sauce, and pepper. Remove from heat; keep warm.
To prepare Swiss chard, bring wine and 3/4 cup broth to a boil in a large Dutch oven. Add Swiss chard; cover and cook 2 minutes or until wilted. Drain chard in a colander over a bowl, reserving wine mixture.
Heat oven to 350°. To prepare pork, sprinkle with salt. Heat oil in a large skillet over medium-high heat. Add pork; cook 1 minute on each side or until browned. Place skillet in oven; roast pork at 350° for 8 minutes or until desired degree of doneness. Cut in half. Place pork over 1/2 cup grits; top with chard and pearl onions. Spoon 2 tablespoons of reserved wine mixture around grits.