New Orleans-Style Grits And Grillades Recipe

Name: New Orleans-Style Grits And Grillades
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pork tenderloin (about 1 &frac12, pounds); 1 &frac ½ cups flour; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 3 tablespoons canola oil; 8 slices bacon, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 onion, diced; 1 tablespoon chopped garlic; 1 tablespoon creole seasoning; 1 teaspoon ground cumin; 1 teaspoon paprika; 2 bay leaves; 4 cups chicken stock; 1 ripe tomatoes, chopped, cored, juices reserved; For the Grits; 8 cups milk; 2 cups quick-cooking grits; 1 cup unsalted butter, cut into pieces; 1/2 cup heavy cream; 1 tablespoon salt; 2 teaspoons fresh ground black pepper

Servings: persons

pork tenderloin (about 1 &frac12, pounds)
1 &frac ½ cups flour
1 teaspoon salt
1 teaspoon fresh ground black pepper
3 tablespoons canola oil
8 slices bacon, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
1 tablespoon chopped garlic
1 tablespoon creole seasoning
1 teaspoon ground cumin
1 teaspoon paprika
2 bay leaves
4 cups chicken stock
1 ripe tomatoes, chopped, cored, juices reserved
For the Grits
8 cups milk
2 cups quick-cooking grits
1 cup unsalted butter, cut into pieces
1/2 cup heavy cream
1 tablespoon salt
2 teaspoons fresh ground black pepper

1
Cut tenderloin into 12 cutlets, place each between sheets of plastic wrap and pound with a mallet until very thin, about 1/8 inch. In a small dish, mix 1 cup of the flour with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Lightly dust each cutlet on both sides, set aside on a plate. Heat a 12-inch cast-iron skillet over medium heat. Add 1 tablespoon of the oil and saute cutlets in batches of 4 at a time. Cook for 1 minute on each side. Repeat with remaining oil and cutlets. In same skillet, cook bacon. Transfer bacon to a paper-lined plate, keeping bacon fat in skillet. Reduce heat, whisk in remaining flour. Simmer and stir continuously until roux becomes light brown, about 10 minutes. Add bell peppers, onion and garlic and cook until tender, about 3 minutes. Carefully whisk in remaining salt and pepper, Creole spice, cumin, paprika and bay leaves. Next, whisk in stock and tomato. Bring sauce to a simmer, and cook on low for 10 minutes, skimming off excess fat. Strain sauce through a sieve and then return to skillet; warm pork cutlets in sauce.
2
Make the Grits: Scald milk (skin forms on top). Whisk in grits and cook over medium-low heat for 10 minutes, whisking again now and then. Whisk in butter, cream, salt and pepper. Cover and remove from heat. It will stay hot for about 15 or 20 minutes, covered.

1764

kcal

Calories

118

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: pork tenderloin (about 1 &frac12, pounds), 1 &frac ½ cups flour, 1 teaspoon salt, 1 teaspoon fresh ground black pepper, and more.

Yes, New Orleans-Style Grits And Grillades falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New Orleans-Style Grits And Grillades

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