Foodie Guide

1 pound pork tenderloin- peeled and sliced into medallions
1 each onion- peeled and julienned
2 each sweet potatoes- boiled
3 ounces honey
1 pinch cinnamon
1 pinch ginger
4 each scallions- diced
2 ounces blue cheese
1 ounce whole butter- cubed
2 cups instant grits- cooked
4 ounces heavy cream
2 ounces sherry
Stax's Seasoning- to taste

In a hot pan, saute pork medallions that have been seasoned with Stax's Seasoning for approximately 1 minute on each side. Remove and keep warm. In that pan, saute the onions and deglaze with sherry. Season onion with Stax's Seasoning. Add half the heavy cream, sweet potatoes, honey, spices and scallions. Reduce the heat to a simmer. Add the pork medallions back into the sauce and continue to simmer. Incorporate the whole butter into the gravy.
Heat the grits with heavy cream and Stax's Seasoning. Fold in the blue cheese and return to a low simmer.
Place the blue cheese grits on the plate with the pork medallions on top of the grits. Garnish with fresh chives and parsley.