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Cajun Pork and Grits

Cajun Pork and Grits
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 4
Cheesy cheddar grits served with a Cajun spice roasted pork loin.
Updated November 24, 2014

Ingredients

  • 1 cup grits
  • 1 1/2 cups water
  • 1 1/2 cups milk
  • 3 tablespoons unsalted butter
  • 1/2 cup cheddar cheese, grated
  • 1 pinch salt and pepper
  • 1 (2 pound) pork loin
  • Chopped scallions, garnish

CAJUN SPICE RUB

  • 1 tablespoon kosher salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 2 teaspoon paprika
  • 1 tablespoon ground coriander
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper

Steps

  • 1
    FOR THE PORK: Mix together the spice rub ingredients in a small bowl. Completely coat pork loin with the spice rub. You probably won't need all of the spice rub.
  • 2
    Preheat oven to 350°F. Add pork loin to a baking dish (I like to use a cast iron skillet) and roast until the pork reaches an internal temperature of 140-145°F . Use a meat thermometer to ensure doneness.
  • 3
    Once pork reaches correct temperature (probably about an hour of roasting), remove from oven and cover with foil. Let rest for 15 minutes and then slice into disks for serving.
  • 4
    FOR GRITS: Heat water, milk, butter, and salt in a medium pot. Bring to a simmer over medium heat.
  • 5
    When mixture is simmering, whisk in grits slowly and stir well.
  • 6
    Simmer grits over medium heat until they thicken nicely, about 10 minutes. Then add cheese and melt.
  • 7
    Season grits with salt and pepper. If they are too thick, feel free to add more milk to thin them out a bit.
  • 8
    Serve pork loin over grits and garnish with chopped scallions.

Nutrition Information

No nutrition information available for this recipe
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