Creole Pork Tenderloin & Grits

This dish was a big hit with our whole family Thursday night. The spice rub is John Besh's basic creole spice, which is fantastic on pork and shrimp.



This is the short version. You can find the detailed recipe HERE on Nibble Me This including the creole sauce recipe and process.

1 ea pork tenderloin
2-3 Tbsp creole spice
1 cup creole sauce
2/3 cup stone ground grits (cooked will yield about 2 cups)

Basic Creole Spices
(will make 1/2 cup but you will only use 2-3 Tbsp, store rest for later use)
1 3/4 Tbsp celery salt
1/2 tsp celery seed
1 Tbsp paprika
1 Tbsp coarse sea salt
1 Tbsp black pepper, finely ground
3/4 Tbsp garlic powder
3/4 tsp minced garlic (the dehydrated flakes)
1 Tbsp onion powder
1 1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
1/2 tsp allspice, ground

Cook the grits according to directions. Don't use instant grits, get coarse grits, you want them thick.

Season the tenderloin with the rub and grill on the Big Green Egg at 350-375f direct on a raised grid. Turn every 5-6 minutes until the pork hits 140f internal temp.



This takes about 21-24 minutes usually for me. Remove and let rest for 10 minutes.

Thinly slice the tenderloin. Plate a large spoonful of the grits to the side of a deep plate. Ladle some of the Creole sauce on the rest of the plate. Top with thin slices of the pork and garnish with cheese and green onion.



This is a definite keeper. We did the same thing today but used grilled shrimp on the Egg instead. Fantastic!