The secret of good grillades is making sure the meat is tender enough
To cut with a fork. Traditionally medallions of meat smothered in a tomato Gravy served over grits for a hearty breakfast or brunch.
Sunflower or Avocado oil can be substituted for olive oil
| 2 eachs | pork tenderloin |
| 2 tablespoons | cajun seasoning divided |
| 1/2 cup | flour for Dredging |
| 6 tablespoons | olive oil |
| 2 cups | (1 large) onions chopped |
| 1 1/2 cup | celery chopped |
| 2 eachs | green peppers chopped |
| 2 tablespoons | garlic minced |
| 1 cup | dry red wine |
| 4 cups | beef broth |
| 1 (28-ounce) can | diced tomatoes |
| 4 eachs | bay leaves |
| 2 teaspoons | Italian seasoning |
| 1 bunch | fresh parsley chopped |
| 1 bunch | green onions sliced |
1. Lay the pork pieces a few at a time between sheets of plastic or parchment paper. Using a meat mallet, pound the pork to tenderize and break up some of the connective tissue. Season the meat pieces with tablespoon of Cajun spice and dredge in the flour.
3. Heat a large cast iron pan or a 3 quart braising pan over medium high heat. Once the pan is hot add 2 tablespoons of oil in the pan and brown the floured pork, working in batches and adding more oil as necessary. Do not overcrowd the pan with meat. Cook the pork for about 3 minutes on each side, or until golden brown. As the pork is browned, transfer to a large plate and set aside until you have cooked all of the pork. Add 1-2 tablespoons of oil to the pan and add onions, celery, peppers cook until soft, about 8-10 minutes. Add garlic and cook for one minute more. Pour the red wine in the pan and scrape the bottom of the pot with a wooden spoon to remove any browned bits.
4. add the beef stock, tomatoes, bay leaves, and 1 1/2 teaspoons of Cajun Seasoning.
5. Return the pork to the pan and reduce the heat to a simmer. Place lid on pan and simmer in oven, stirring occasionally. When meat is done, remove meat and add in parsley and green onions. Serve with cheese grits.
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