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Pork tenderloin over grits.

Mrs. Ruth's Muscadine Glazed Pork Tenderloin over Creamy Grits

Muscadine grapes have a deep, musky sweetness that’s unlike any other — and Mrs. Ruth’s Muscadine Grape Jam captures it perfectly. Brushed over a seared pork tenderloin and roasted to a glossy finish, then served over a bed of creamy Southern grits. This is an elegant weeknight dinner that tastes like it took all day.

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4

Ingredients

For the Pork

  • 1½ lbs pork tenderloin
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh thyme leaves (or ½ tsp dried)
  • 1 tablespoon olive oil
  • ⅓ cup Mrs. Ruth’s Muscadine Grape Jam
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon soy sauce

For the Creamy Grits

  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter
  • ¼ cup heavy cream
  • ½ cup sharp cheddar, freshly grated (optional but recommended)

Directions

  1. Start the grits: Bring water or broth to a boil. Whisk in grits and salt, reduce heat to low. Cook 20–25 minutes, stirring frequently, until thick and creamy. Stir in butter, cream, and cheddar if using. Keep warm.
  2. Preheat oven to 400°F. Pat tenderloin dry and season all over with salt, pepper, garlic powder, and thyme.
  3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear tenderloin on all sides until golden brown, about 3–4 minutes total.
  4. Whisk together Muscadine Grape Jam, Dijon, apple cider vinegar, and soy sauce to make the glaze.
  5. Brush half the glaze over the seared tenderloin. Transfer skillet to the oven.
  6. Roast for 18–20 minutes, brushing with remaining glaze halfway through, until internal temperature reaches 145°F.
  7. Rest for 5 minutes, then slice on a slight angle. Spoon creamy grits into bowls, top with pork slices, and drizzle any pan juices over the top.

Tips & Notes

  • Don’t skip the sear: It locks in juices and gives the glaze something to cling to.
  • Thermometer is key: Pull the pork at 145°F for a blush-pink, juicy center.
  • Grits tip: Stone-ground grits take longer but have far better flavor and texture than instant — worth the extra time.
  • Sauce it up: Double the glaze and serve the extra warm on the side for drizzling over the grits.

Flavor Pairings We Love

  • Muscadine Grape Jam → pork tenderloin, sharp cheddar, toasted pecans, brie
  • Chipotle Blackberry Jam → grilled chicken, smoked ribs, BBQ sauce
  • Balsamic Onion Chutney → roasted beef, grilled sausage, flatbread
Sticky balsamic onion chutney glazed chicken wings glistening with a rich dark glaze, served on a rustic board with a jar of Mrs. Ruth's Balsamic Onion Chutney alongside Previous

Mrs. Ruth's Balsamic Onion Chutney Sticky Wings

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