While the ingredient list is long, this recipe is easy to make and full of flavor. Serve over Quick and Light Cheese Grits.

1 1/2 pounds pork tenderloin, trimmed of fat & membranes
1 Tbsp Emeril’s Essence
1 1/2 Tbsp chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1/2 cup all purpose flour
1/4 cup olive oil
2 cups onion, chopped
1 cup red bell pepper, diced
1 cup celery, chopped
1 1/2 cup tomatoes peeled, seeded and diced
1 Tbsp minced garlic
5 whole bay leaves
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
1 tsp salt
1/4 tsp cayenne pepper
2 cups beef broth
1/2 cup red wine
1/2 cup chopped parsley leaves

1. Cut tenderloin into 1/2″ medallions. Season with Essence. In a zip-top bag, combine the flour, chili powder, cumin, salt, & pepper. Add the meat and toss to coat. Place the meat on a cutting board and lightly pound with a meat mallet.
2. In a large sauce pot, heat the oil. When the oil is hot, add the meat & brown in batches for 7 to 8 minutes. Remove. Add the onions, peppers, and celery. Continue stirring, scraping the bottom and sides of the pot to loosen the browned bits. Cook for 5 or 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. cook for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, salt, cayenne, stock, and wine. Return meat to pan. Reduce to medium-low heat and cook for 1 1/2 hours, stirring occasionally, until the meat is very tender.
Stir in most of the chopped parsley just before serving, but save a little to sprinkle of top as a garnish.

Servings: 6


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