Cheddar Grits with Pork Medallions and Potatoes
INGREDIENTS
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1 cup uncooked House-Autry Stone Ground Yellow Grits
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3 cups water
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1 tsp salt
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1/4 cup butter, unsalted
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2 cups sharp cheddar cheese, shredded, divided
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1/4 cup milk
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1 lb. pork tenderloin, trimmed and cut into 12 medallions
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1 tsp salt
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1/4 tsp garlic powder
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1/4 tsp coarse ground pepper
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1 tbsp canola oil
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1 tbsp butter, unsalted
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1 tbsp flour
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3/4 cup milk
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4 medium russet potatoes
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1/4 cup butter, unsalted
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1 cup leeks, chopped
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1 tsp salt
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1/2 tsp ground pepper
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