Rosemary Pork Tenderloin with a Bourbon Glaze and Old Amsterdam Cheese Grits

For pork:
Remove pork from refrigerator so that is comes to room temperature (about thirty minutes). Preheat oven to 375 degrees. Mix the rest of the ingredients in a small bowl. Rub each piece of pork tenderloin equally with the mixture. Set aside until ready to cook.

Heat extra-virgin olive oil in a large non-stick pan (or well-seasoned cast iron skillet) over medium high heat until a drop of water sizzles in the pan. Place the tenderloin in the pan and sear the first side (approximately four minutes). If it is browning too quickly, turn down the heat a bit. Flip over and sear on the other side (approximately another three to four minutes). If your tenderloin is really thick, you may want to sear the side sections for a minute or two.

Remove the tenderloins from the pan and place in a large lightly oiled baking dish (you can also leave them in the skillet, if you prefer). Cook for twenty to thirty minutes in the preheated oven until the temperature in the middle reaches 160 degrees on an instant read thermometer (this is absolutely the best one I have ever used). The cooking times will depend on the thickness of your tenderloin. * I checked mine at twenty minutes. The smaller piece took another five minutes in the oven and the larger one took another ten minutes.

Remove the tenderloins from the oven and place on a cutting board. Tent with aluminum foil and let them rest for at least five minutes. Slice to serve and then top with Bourbon Glaze.

For glaze:
Mix all ingredients in a small saucepan. Bring to a boil over medium heat. Continue to cook over low to medium heat, whisking frequently. You may need to turn the temperature down as the mixture will bubble up quickly. I cooked mine for about forty-five minutes while I prepared dinner. It will reduce to a syrupy consistency. Pour over sliced pork tenderloin.

For grits:
Bring the chicken broth to a boil in a medium saucepan. Slowly add grits while stirring. Continue to cook grits for about twenty minutes, stirring frequently. When they are of a desired consistency (I like mine pretty thick and not runny), add unsalted butter and grated cheese. Stir until cheese is melted. Add a little bit of freshly ground white pepper. Taste for seasoning. * I did not find that any salt was needed as there was enough from the chicken broth and the cheese.

Serve immediately.

For collard greens:
Remove the stems from the middle of the leaves. Chop collard greens into two inch pieces. Wash thoroughly. Set aside.

Bring a large pot of water to a boil (preferably with a steamer insert). Add collard greens and cook over medium heat, covered, just until they are slightly tender (about fifteen minutes). If you are using a steamer insert, pull insert out and drain the collard greens. If not, drain using a colander. Be sure they are dry. Set aside.

When you are ready to cook the collard greens, heat the olive oil in a large skillet over medium heat. Add the garlic, cook for just a minute, while stirring. Add in the collard greens. Cook, stirring frequently for about five minutes, until heated through. Season with salt and pepper to taste. Finish with a large squeeze of fresh lemon juice over the sauteed collard greens. Serve immediately.