Bon Temps Grillades
Experience a taste of the South with "Bon Temps Grillades," a hearty and flavor-packed Cajun-inspired dish that brings comfort to your table. This recipe features tender pork medallions seasoned with bold Cajun spices, seared to golden perfection, then simmered in a fragrant, tomato-based sauce filled with the holy trinity of Southern cooking—onions, bell peppers, and celery. A hint of Worcestershire, a touch of hot sauce, and a bay leaf infuse the sauce with rich, savory depth, while a bed of creamy, buttery grits provides the perfect base for soaking up every drop. Ideal for a family dinner or any occasion where you want to showcase the bold flavors of Louisiana cuisine, this one-pan dish is as satisfying as it is simple to prepare. Serve it with an extra splash of hot sauce or a sprinkle of fresh parsley for a vibrant finishing touch.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Cajun seasoning
- 1 cup All-purpose flour
- 3 tbsp Vegetable oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Green bell pepper, finely chopped
- 2 stalks Celery, finely chopped
- 1 can (14.5 oz) Diced tomatoes, with juice
- 2 cups Chicken stock
- 1 tbsp Worcestershire sauce
- 1 tsp Hot sauce
- 1 whole Bay leaf
- 4 cups Cooked grits
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Slice the pork tenderloin into 1/2-inch-thick medallions. Season them with the Cajun seasoning, ensuring each piece is well coated.
Dredge the seasoned pork medallions in the flour, shaking off any excess.
Heat 2 tablespoons of vegetable oil in a large cast-iron skillet over medium-high heat. Sear the pork medallions in batches until golden brown on each side, about 2 minutes per side. Transfer them to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chopped onion, garlic, green bell pepper, and celery. Sauté for 5 minutes until the vegetables are softened.
Stir in the diced tomatoes, chicken stock, Worcestershire sauce, hot sauce, and bay leaf. Bring the mixture to a simmer.
Return the seared pork medallions to the skillet, nestling them into the sauce. Cover the skillet and simmer over low heat for 40 minutes, stirring occasionally, until the pork is tender and the flavors meld together.
Once the sauce has thickened, season with salt and black pepper to taste. Remove the bay leaf.
Serve the pork medallions and sauce over warm, cooked grits. Garnish with additional hot sauce or freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 27.4 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 9183 mg | 399% | |
| Total Carbohydrate | 267.3 g | 97% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 21.2 g | ||
| Protein | 169.7 g | 339% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 266 mg | 20% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3918 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
