Inside the Culinary Village at the 2014 Charleston Wine + Food Festival, you find the The Southern Season Open Air Artisan Market. It's the first time the store is a part of the festival.
Southern Season set up shop in Mount Pleasant in September, its first location outside of its Chapel Hill, N.C., flagship.
It is a specialty retailer of upscale food and kitchenware, and also includes a cooking school and restaurant. This recipe is from Marilyn Markel, the store's Cooking School manager. She served as a judge for the James Beard Cookbook Awards in 2013.
Pork Tenderloin Stuffed With Local Greens
Olive oil for searing
2 cups local braising greens or small turnip greens, julienned
4 garlic cloves, minced
2 shallots, minced
2 ounces country ham, thinly sliced and minced
2 pork tenderloins (1½ to 2 pounds total)
2 tablespoons Dijon mustard
1 tablespoon each minced chives, sage, parsley, rosemary and thyme
¼ cup seasoned bread crumbs
Salt and pepper
Grits for serving (recipe follows)
Preheat oven to 400 degrees. In a Dutch oven, preheat the olive oil over medium-high heat. Saute the greens, garlic and shallots until limp. Cool completely. Add the country ham. Trim pork of silver skin. Cut through center of the pork almost completely and lay flat. Cover with plastic wrap and pound with a meat mallet until fairly even.
Spread mustard over the inside of the pork. Combine greens with herbs, eggs and breadcrumbs. Spread evenly over pork and close. Tie with a string at 1- to 2-inch intervals. Season the pork with salt and pepper. Sear the pork in the pan on all sides and place in preheated oven. Bake for about 30 to 45 minutes until barely pink in the center. Allow to rest before slicing.
Makes 4 cups
4 cups milk
1 cup stone-ground grits
1 teaspoon salt
4 tablespoons butter
¼ cup grated Parmesan cheese
Bring the milk to a gentle boil. Slowly stir in the grits, whisking constantly. Reduce the heat and continue cooking, whisking frequently for about 20 to 30 minutes, or until the grits are thick and tender. You will likely need to add additional milk as grits thicken. Stir in salt, butter and Parmesan.
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