I have a question about the recipe "Von Diaz’ Pork Tenderloin Pernil Style" from Genius Recipes. What are the sides with the pork in the photo?
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Since Von's cookbook Coconuts & Collards is about her roots in both Puerto Rico and the Deep South, we served this with a simple side of grits and sauteed (not long-cooked) collards, which is one preference she mentions in the book. She also mentioned that sweet plantains would be delicious here.