Tuesday, March 29, 2011

Pork Grillades with Parmesan Cheese Grits

1 pork tenderloin, thinly sliced
1/4 c. flour
2 t. old bay seasoning
4T. olive oil, divided
1/2 c. each of chopped red and green bell pepper
2 c. sliced mushrooms
1 (14.5-oz) can diced tomatoes with garlic and onions
1/2 c. chicken broth
1/2 t. thyme
1/4 t. oregano
1/4 t. salt

Combine flour and old bay seasoning; dredge sliced pork in flour mixture. Cook pork in 3 T. hot oil in a large skillet over medium high heat about 3 minutes per side or until browned. Remove from pan and set aside.

Add 1 T. of oil to skillet and saute bell peppers for 1 minute. Add mushrooms and saute 2 more minutes. Add tomatoes and next 4 ingredients; cook over medium heat 10 minutes. Remove from heat.

While vegetables are cooking, prepare parmesan cheese grits.

2 c. grits
1 c. freshly grated parmesan cheese

Prepare grits according to package directions. Remove from heat and stir in parmesan cheese.

To serve, put down grits, top with pork and pour vegetable mixture over all.

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