Creole-seasoned pork smothered in a rich sauce of tomatoes, green pepper and onion. Serve with rice or grits for a traditional Creole presentation
Recipe concept developed by The Culinary Institute of America
- 3 teaspoons Creole or Cajun seasoning blend, divided
- 1 pound pork tenderloin, sliced 1/4-inch thick
- 2 tablespoons Pure Wesson® Canola Oil
- 2 tablespoons all-purpose flour
- 3/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 2 teaspoons minced garlic
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
- 1 can (14 oz each) lower sodium beef broth
- 2 bay leaves
- 2 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley
- 1/2 teaspoon Worcestershire sauce
- Sprinkle 2 teaspoons of the seasoning blend over pork. Heat oil in 12-inch skillet over medium-high heat until hot. Add pork and cook in batches if necessary, 3 to 5 minutes per side or until lightly browned. Remove from skillet; keep warm.
- Add flour to skillet; stir constantly until lightly browned. Add onion, celery, bell pepper and garlic; cook and stir 2 minutes or until crisp-tender. Add undrained tomatoes, broth, the remaining 1 teaspoon seasoning blend and bay leaves; bring to a boil. Reduce heat to medium-low, cover and simmer 20 minutes.
- Remove and discard bay leaves. Add pork, parsley and Worcestershire sauce to skillet. Cook uncovered 3 to 5 minutes more or until pork is hot and has absorbed some sauce.
|Amount per Serving|
|% Daily Value*|
|Total fat||10 g||16%|
|Saturated fat||2 g||8%|
|Dietary fiber||2 g||8%|
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