Seared Pork Tenderloin with Three Cheese-Wild Rice Spoon Grits and Braised Swiss Chard
Chef Kevin Cullen, Goodfellows, Minneapolis, Minnesota - Kevin's tips: You can use veal tenderloin in this recipe instead of pork (which is how Kevin prepares it at the restaurant). You can also use Vidalia onions that have been slivered and caramelized in place of the pearl onions. And you can use brown rice in place of wild rice. Kevin garnishes this dish with basil oil, not included in this recipe.
Goodfellow's, Minneapolis, Minnesota