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Kentucky Bourbon Pork Tenderloin & Shrimp Harissa White Cheddar Grits

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Nutrition Facts

Serving Size: 8.3 oz
Amounts Per Serving
Calories 300
Calories from Fat 70
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 9%
Trans Fat 0g  
Cholesterol 180mg 59%
Sodium 620mg 26%
Potassium 780mg 22%
Total Carbohydrate 16g 5%
Dietary Fiber 0g 0%
Sugars 12g  
Protein 40g  
 
Vitamin A 2% Vitamin C 6%
Calcium 6% Iron 20 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Serving
Serving Size: 8.3 oz

Ingredients

Amount Ingredients
Harissa White Cheddar Grits
2 1/2 cups Water
1/2 cup Custom Culinary® Gold Label Harissa
1 cup Instant Grits
1/4 cup White Cheddar Cheese
Kentucky Bourbon Pork Tenderloin
1 1/2 lb. Pork Tenderloin, Raw, Trimmed
1 lb. Shrimp, 16/20 Size, Peeled and Deveined, Tail-On, Raw
1/2 oz. Vegetable Oil
6 oz. Custom Culinary® Gold Label Kentucky-Style Bourbon Sauce
1/2 tsp. Salt
1/2 tsp. Black Pepper

Recommended Product: 9651 Gold Label Kentucky-Style Bourbon Sauce

Directions

  1. Preheat a oven to 350°F.
  2. Harissa White Cheddar Grits: In a medium sauce pan, bring water and Gold Label Harissa Sauce to a boil. Add the Instant Grits, reduce heat to a simmer and cook per package instructions. When done, fold in Parmesan cheese.
  3. Season the pork tenderloin with salt and pepper. Bake in the oven for approx. 20-25 minutes to medium done, 145°F internal temperature measured by a meat thermometer. Remove and allow the pork loin to rest for 10 minutes and the internal temperature to come up to 165°F.
  4. While the pork tenderloin is baking, season the shrimp with salt and pepper, saute the seasoned shrimp in vegetable oil for 2-3 minutes, turning to evenly sear, but not overcook.
  5. Glaze both the cooked pork tenderloin and shrimp with the warm Gold Label Kentucky-Style Bourbon Sauce.
  6. For each portion, serve 3 oz. pork tenderloin and 2 oz. shrimp, all over 4 oz. of Harissa White Cheddar Grits.

Chef's Tips

Substitute your favorite grains such as couscous, quinoa, or rice blends for the grits.

Recipe By

Custom Culinary® Broker
Chef's Guild



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