Roasted Pork Tenderloin with Coconut Jasmine Rice Grits and Mango Habanero Bacon Jam | Sysco Foodie

Ingredients

• 8 ounces pork tenderloin 1.5# down fresh
• 1 teaspoon spice blend smokey honey habanero
• 3 tablespoons Arrezzio olive oil blend 80/20
• ¾ cup coconut Boursin Jasmine rice grits
• ¼ cup mango Habanero bacon jam
• Packer micro greens chef's mix as garnish
• Coconut Boursin Jasmine Rice Grits
• 2 tablespoons Wholesome Farms solid unsalted butter Usda Aa
• 1 tablespoon Imperial Fresh whole peeled shallots
• 1 teaspoon peeled garlic
• ½ cup premium grade jasmine Thai rice
• 1 teaspoon vegetable soup base no Msg sautéed
• 1 cup unsweetened coconut milk
• ¼ cup garlic and herb cheese spread
• Sysco Classic salt to taste
• Imperial/ McCormick pepper to taste
• Mango Habanero Jam
• 3¾ cups extra-fine cane granulated sugar
• 2 cups distilled white vinegar 50 Grain
• 2½ pounds cubed mango
• 4 pounds habanero pepper bacon jam