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

Ingredients

• 0.8 cup wine dry red
• 0.3 cup rice wild cooked
• 1  ears corn 
• 0.8 cup fat-skimmed beef broth fat-free
• 16 ounce fat-skimmed beef broth fat-free canned
• 1  garlic clove minced
• 0.3 cup grits uncooked
• 0.3 teaspoon ground pepper red
• 1 ounce gruyere cheese shredded
• 24  pearl onions peeled
• 16 ounce pork tenderloin 
• 1 ounce pecorino cheese grated
• 0.3 teaspoon salt 
• 1 ounce sharp cheddar cheese shredded
• 0.5 cup onion sweet minced
• 0.8 pound swiss chard red
• 1 tablespoon vegetable oil 
• 0.3 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• grill
• broiler
• dutch oven
• colander
• broiler pan

Directions

1. Preheat oven to 35
2. To prepare pearl onions, place on a baking sheet.
3. Bake at 350 for 15 minutes.
4. Prepare grill or broiler.
5. 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.
6. Cut kernels from ears of corn to measure 1/2 cup. Set kernels aside.
7. 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.
8. Remove from heat; keep warm.
9. To prepare Swiss chard, bring wine and 3/4 cup broth to a boil in a large Dutch oven.
10. Add Swiss chard; cover and cook 2 minutes or until wilted.
11. Drain chard in a colander over a bowl, reserving wine mixture.
12. Heat oven to 35
13. To prepare pork, sprinkle with salt.
14. Heat oil in a large skillet over medium-high heat.
15. Add pork; cook 1 minute on each side or until browned.
16. Place skillet in oven; roast pork at 350 for 8 minutes or until desired degree of doneness.
17. Cut in half.
18. Place pork over 1/2 cup grits; top with chard and pearl onions. Spoon 2 tablespoons of reserved wine mixture around grits.