Kentucky Bourbon Pork & Shrimp Harissa Cheddar Grits

Featuring Custom Culinary^® Gold Label Kentucky-Style Bourbon Sauce, Kentucky Bourbon Pork Tenderloin & Shrimp Harissa White Cheddar Grits consists of harissa white cheddar grits and Kentucky bourbon pork tenderloin. Exotic ingredients brought together to add intense flavors in a familiar application.

Made with:

9651 - Custom Culinary Gold Label Kentucky-Style Bourbon Sauce 9678 - Custom Culinary True Foundations Harissa Sauce

What You'll Need

Yield: 1 serving

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

PREPARATION

Preheat a oven to 350°F.
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.
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.
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.
Glaze both the cooked pork tenderloin and shrimp with the warm Kentucky-Style Bourbon Sauce.
For each portion, serve 3 oz. pork tenderloin and 2 oz. shrimp, all over 4 oz. of Harissa White Cheddar Grits.

CHEF'S TIP