Grillades and Grits - - Tyler, Longview, Jacksonville |ETX News

Grillades and Grits

Grillades and Grits


Port Tenderloin cut into ½ thick medallions

Blackening seasoning

Diced bell peppers

Diced onions

Diced tomatoes

Beef stock

Red wine


Olive oil


Cook 4 servings of grits according to directions.

In a skillet over medium high heat sauté ½ cup of both diced peppers and onions for about 8 minutes with 2tbls of butter until onions become translucent. Then add ½ cup of diced tomatoes and cook for an additional 2 minutes. Deglaze the sautéed vegetables with ½ cup of red wine. Add ¼ cup of heavy whipping cream and 2 cups of beef broth and bring to a boil.

In another skillet take ½ cup of flour and a ½ cup of olive oil to make a roux. Blend well and heat until roux turns a chocolate brown. Then add the roux to the previous mixture and simmer for 20 minutes.

While your sauce is simmering, take your pork medallions and generously coat with blackening seasoning. In a skillet sear the pork for about 4 minutes on each side. Once done take a serving of grits and place on a plate. Place 3 pork medallions around the grits and then cover with your sauce.


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