Bacon Wrapped Pork Tenderloin, Seared Okra and Pimento Cheese Grits

Super easy and impressive meal you can make on a week day, no problem. This was actually inspired by several meals I’ve eaten at restaurants. The bacon wrapped pork came from Soby’s and I’ve blogged before (Bacon Wrapped Pork Tenderloin). The pimento cheese grits I had at Distilled at Gratz Park Inn. The seared okra I had at High Cotton Greenville. I made these a little more approachable for me at home but the combination is amazing.

This is as southern a meal as it gets. Bacon, pork, grits and okra. I made this for the in-laws from Indiana, they loved it. Other than the okra, everything pretty much self seasoned. The bacon on the pork and the pimento cheese in the grits.

Before we get started on the recipe, I want to dip my toes in a controversial topic here in these parts. Pimento Cheese. If you aren’t from the south and have never tried it, you might turn your nose up at it. You shouldn’t. It is fantastic. Here’s a shocker, I don’t like (I loathe) mayonnaise (unless I make it myself), an essential ingredient in every pimento cheese. I still love this stuff, but I digress.

The Controversy

Do you have your own recipe for pimento cheese? Which mayo do you use? Heaven forbid, do you add jalapenos? Do you only eat your Grandmothers? Do you buy it from a store or deli? What brand do you buy? You’d be surprised how many different answers to those questions you might get around here and the conversations they turn up. It’s almost (ALMOST) as bad as asking a southern about BBQ.

My answers are: Yes, I have made it myself. Duke’s is the only mayo if you must. Yes, I love jalapenos in mine. Nope, I eat just about anyone’s recipe. Yes, I buy in the store most times. Palmetto with Jalapenos (from Pawley’s Island) is favorite.

Ruth’s is another brand made in South Carolina that you can find in most stores but Palmetto isn’t as sweet or mushy.