GOOD TASTE
Piquant Pork
Table spices up Fudge Family Farms pork with jalapeno grits.
By Jan Walsh
 Table plates a seared pork loin with jalapeno cheese grits and a brown butter sauce. But this is not an ordinary pork tenderloin. This pork is a Fudge Family Farms pig.

Fudge Family farms breeds Duroc pigs with Berkshire pigs, resulting in flavorful and tender pork. No antibiotics or added hormones are used, and the hogs eat plantderived feed and live outdoors with access to forage. In addition to raising their own hogs, the farm also has 20 coproducers, most of whom are Amish families.

Seared Pork Tenderloin with Jalapeno Cheese Grits

Grits Ingredients:
1 jalapeno (seeded and small diced)
2 cups Italian polenta
2 cups chicken stock (house made)
1 cup heavy cream
1/2 cup Parmesan Romano, grated
Kosher salt and pepper to taste

Grits Procedure:
Sweat the diced jalapeno in a small pot. Add chicken stock and polenta; cook for one minute. Add cream and cheese. Add salt and pepper to taste. Note: For creamier grits add more cream; if too creamy heat until thickened.

Pork Ingredients:
1 Fudge Family Farms pork loin (28 ounces cut into 7 ounce portions)
Kosher Salt & Pepper
Oil

Pork Procedure:
Season and oil pork loin well. Sear in hot sauté pan (preferably cast iron) with oil for one minute. Finish cooking in 400° F oven for 58 minutes.

Brown Butter Sauce
Sauce Ingredients:
1 tablespoon unsalted butter
1/2 cup white wine
2 teaspoons minced garlic
2 teaspoons minced shallots

Sauce Procedure:
Add shallots, garlic and white wine to the hot sauté pan in which the pork loin was cooked. Reduce approximately one minute. Remove from heat. Add butter and swirl until all is dissolved.

Serve pork and grits with baby green beans.
January Birmingham, Alabama

  

 
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