Start with a pork tenderloin -- should be about 2-3 inches in diameter. Sprinkle with ginger, a bit of cinnamon and cumin, some sugar and kosher salt, then the zest of one orange.
In the meantime, cook up some grits. I usually figure on about half a cup of grits per person, which is a generous portion. First off, don't use instant grits! Instant grits taste like, well, nothing. Find yourself some good, quality grits. Cook them in milk, and be sure to add some butter -- not Paula Dean quantities of butter, but a generous amount. I like using unsalted butter so that I can adjust the salt levels separately. Keep adding milk as they cook to keep the consistency creamy.
Pile of grits on the plate... a couple of slice of the pork on top... a dusting of parsley and paprika to finish it. Quite tasty!