pork n' pork n' grits

Quick post/recipe here. Played around with a new dish tonight that I think will need to be revisited and tweaked -- definitely a good start.

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.
Because the tenderloin is relatively lean, and because bacon is delicious, wrap the tenderloin in bacon. Sprinkle on a bit more kosher salt and fresh ground pepper, then pop in a 400F oven until cooked to your liking.

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.
Once the pork is done, be sure to let it rest for a while before slicing it.

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!
I'm open to some suggestions for vegetables to add to this dish. Any ideas? Anyone?