Seared Pork Tenderloin with Three Cheese-Wild Rice Spoon Grits and Braised Swiss Chard Recipe

Directions:

1. Preheat oven to 350°.
2. To prepare pearl onions, place on a baking sheet. Bake at 350° for 15 minutes.
3. Prepare grill or broiler.
4. To prepare grits, place corn on a grill rack or broiler pan. Grill or broil 20 minutes or until lightly browned; turn every 5 minutes. Cool. Cut kernels from ears of corn to measure 1/2 cup. Set kernels aside.
5. Bring 1/2 cup minced onion, garlic, and 1 can broth to a boil in a medium saucepan. Stir in grits; reduce heat, and simmer 5 minutes, stirring occasionally. Stir in corn, rice, cheeses, Worcestershire sauce, and pepper. Remove from heat; keep warm.
6. To prepare Swiss chard, bring wine and 3/4 cup broth to a boil in a large Dutch oven. Add Swiss chard; cover and cook 2 minutes or until wilted. Drain chard in a colander over a bowl, reserving wine mixture.
7. Heat oven to 350°. To prepare pork, sprinkle with salt. Heat oil in a large skillet over medium-high heat. Add pork; cook 1 minute on each side or until browned. Place skillet in oven; roast pork at 350° for 8 minutes or until desired degree of doneness. Cut in half. Place pork over 1/2 cup grits; top with chard and pearl onions. Spoon 2 tablespoons of reserved wine mixture around grits.