4 cups water (or as much as 1 cup grits requires, per instructions on the box)
1.5 cups shredded cheddar or pepperjack cheese
1.5 cups fresh corn kernels (from 1 corn husk)
8 cups baby spinach and kale mix (or just baby spinach)
1 tablespoon olive oil ((divided))
salt and pepper (to taste)
Preheat oven to 450F. Spray a baking sheet with olive oil and roast the Smithfield Roasted Garlic & Herb Loin Filet for 30-35 minutes, or until desired doneness (USDA relaxed the guidelines for cooking pork, 145F internal temperature is recommended now instead of 160F).
Cook the grits 20 minutes after pork loin filet starts roasting: Cook the grits according to the instructions on the packaging (usually a 1:4 corn:water ratio). When the grits are cooked, stir in shredded cheese and corn kernels and mix well.
Heat 1 tablespoon olive oil in a large pan, and add the baby spinach and kale (it might not all fit at once). Saute the greens until it wilted (adding the rest of the greens if they don't all fit at once), and season with salt and pepper to taste (about 1/8-1/4 teaspoon each).