Pork Tenderloin with Mixed Grit Timbales

Serves 4

2 pounds pork tenderloin, cleaned of fat
Salt and pepper to taste
1 tablespoon olive oil

Cassis Sauce:

2 oz. butter
1 oz. shallots, minced
8 oz. cassis
4 oz. demi-glace
2 tablespoons butter
1 tablespoon fresh rosemary, parsley and chives chopped fine
Salt to taste

Mixed Grit Timbale:

4 cups cooked white grits
4 oz. cheddar cheese
4 oz. fresh spinach, cooked and purred
Salt and pepper to taste

Season and sear pork tenderloin over high heat in a preheated sauté pan. Roast in a preheated 350 degree oven until done, about 15-20 minutes (depending on size). Meanwhile, melt 2 oz. butter in sauce pot and add shallots. Cook over medium heat until caramelized (about 3 minutes), stirring constantly. Add cassis and reduce by half. Be very careful as the liquor can flame. Add demi-glace and remaining butter and cook until sauce comes together. Keep sauce on low heat until time to serve. Cook grits following package directions. While grits are still hot, separate into two batches. Fold the cheddar cheese into one batch and the spinach into the other. Place cheese grit in half of mold (muffin tins) and top with the spinach grit. Do this in remaining molds and refrigerate until set and chilled. Remove grits from mold and finish in a hot oven (about 10-12 minutes) cooking along with the pork. Remove pork from oven and let rest for 5 minutes. Slice and arrange around timbale, add fresh herbs to sauce and top over both meat and timbale. Serve immediately.