Throw a curveball this holiday season and serve mustard and tarragon-braised pork loin with grits.

Food Republic has partnered with Bridlewood Estate Winery to bring you some great entertaining and cooking posts. Next up is Kelsey Boyte of Happyolks sharing a recipe for a pork loin dish perfect for the holiday season. Kelsey and Happyolks can be found on FacebookTwitter and Instagram.

Turkey and spiral ham get all the attention this time of year. For your next holiday gathering, surprise your guests with this recipe for mustard and tarragon-braised pork loin with buttered grits. Easy and economical, this dish pairs best with a rich Cabernet from Bridlewood Estate Winery.

Servings: 4

2 tablespoons olive oil
One 3-pound boneless pork loin roast, trimmed of all fat
2 large sweet onions, very thinly sliced
3 tablespoons uncured chorizo, cut into small cubes
4 garlic cloves, minced
1/4 cup Dijon mustard
1/4 cup whole grain mustard
2 teaspoons tarragon leaves, chopped
2 teaspoons flour
1/2 cup dry white cooking wine
1 cup chicken stock
2 tablespoons butter
Salt and pepper, to taste
Microgreens, for garnish

Buttered grits
3 cups water
2 teaspoons salt
1 cup quick-cooking grits
6 tablespoons butter


  1. Preheat oven to 350℉. In a Dutch oven or large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the pork loin and cook until browned on 2 sides, about 6 minutes total. Remove loin and set aside on a plate.
  2. Add the onion to the skillet, cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add bits of chopped chorizo and minced garlic. Stir in the mustards, tarragon and 1 teaspoon of the flour and cook for 1 minute. Deglaze with the white wine. Add the stock, 2 tablespoons butter and a dash of salt and pepper and bring to a boil. Nestle the pork and drippings in the onion sauce. Cover and place in the oven to roast for 45 minutes.
  3. While the pork loin cooks, prepare the buttered grits. In a medium pot, bring the water and 2 teaspoons of salt to a boil. Add grits and stir continuously until well mixed and there are no clumps. Return to a boil and cook for 20 minutes more over very low heat. Stir in 6 tablespoons butter after 10 minutes. Add water as necessary to maintain a creamy consistency.

For serving:

  1. Spread grits onto a large serving platter. Slice pork loin and fan over the grits. Pour remaining onion sauce over the pork and grits. Garnish with microgreens. 

           This post is brought to you by our friends at Bridlewood Estate Winery.