Pesto roasted pork over cheesy cauliflower grits

Pesto roasted pork over cheesy cauliflower grits
Pesto roasted pork over cheesy cauliflower grits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 2

    2 (1-lb) pork tenderloin, trimmed

  • 1 1

    1 Tbsp olive oil

  • 1/3 1/3

    1/3 cup refrigerated pesto

  • 3 3

    3 cups gluten-free chicken broth

  • 1/2 1/2

    1/2 cup gluten-free quick-cooking grits

  • 1 1

    pkg 1 (12-oz) pkg frozen riced cauliflower (such as Green Giant)

  • 1/2 1/2

    1/2 cup shredded Parmesan cheese

  • 2 2

    2 Tbsp butter

Directions

Preheat oven to 425°F. Sprinkle pork lightly with salt and pepper. Cook in hot oil in a large cast-iron skillet over medium-high 5 minutes or until browned. Top with pesto. Transfer skillet to oven, and bake 10 to 15 minutes or until a meat thermometer reads 145°F. Meanwhile, bring broth to a boil in a saucepan over high heat. Gradually stir in grits. Reduce heat; simmer 5 minutes. Add cauliflower; cook 5 minutes, stirring often. Stir in cheese, butter, and salt and pepper to taste. Serve grits with pork.

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