Ingredients

1 lb. pork tenderloin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp oregano
1 Tbsp Avocado Oil (or Vegetable oil)
1 cup grits
2 cups milk (or water)
4 Tbsp butter
Kosher salt and freshly ground black pepper

Sauce:
1/3 cup maple syrup
1/3 cup stone ground mustard (or dijon)
1 tsp rosemary
1 tsp thyme
2 Tbsp soy sauce
2 garlic cloves minced
Kosher salt and freshly ground black pepper

Apple slaw:
1 green apple, julienned
1 zucchini, julienned
1/2 cup shredded carrots
1/4 cup red onion, thinly sliced
2 Tbsp olive oil
2 Tbsp lemon juice
1/2 tsp maple syrup or honey
1/2 tsp dijon mustard
Kosher salt and freshly ground black pepper

Instructions

Make grits.
Heat milk (or water) until boiling. Whisk in grits, a 1 tsp of salt and turn heat to low. Cover and cook 5-10 minutes until it thickens. Remove from heat and stir in butter.
Season with salt and pepper and keep warm.

Preheat oven to 400 degrees.
Pat dry pork tenderloin and season with garlic powder, onion powder, smoked paprika, oregano, salt and pepper.

Make sauce.
In small saucepan, mix together the maple syrup, mustard, rosemary, thyme, soy sauce, garlic and salt and pepper. Heat until a boil and then turn heat to low.

Heat cast iron over medium-high heat. Add oil until it starts to shimmer. Add pork and sear each side for 1-2 minutes per side. Pour half of the sauce over the pork and cook in the oven until pork reaches internal temperature of 145 degrees.

While pork cooks, make apple slaw.
In large bowl, whisk together olive oil, lemon juice, syrup or honey, dijon mustard and salt and pepper. Add apple, zucchini, carrots and onion and mix to coat.

Once pork is cooked and has rested for 5 minutes or so, slice it.

To plate, add spoon grits onto a plate and top with sliced pork. Spoon sauce over pork medallions. Serve with apple slaw on the side.