Creole Pork Medallions
Creamy Grits and Roasted Broccoli
Ingredients
- 1½ lb pork tenderloin, cut into ½-inch-thick slices
- 2 tsp Creole seasoning
- 3 Tbsp olive oil, divided
- 1 (8-oz) pkg sliced mushrooms
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 cup chopped celery
- 2 (14.5-oz) cans diced tomatoes
- ½ cup chicken broth
- 2 tsp cornstarch
- 1 Tbsp water
Instructions
- Sprinkle pork with Creole seasoning. Cook pork in 2 Tbsp hot oil in a large, deep skillet until browned. Remove from skillet, and set aside.
- Cook mushrooms, onion, bell pepper, and celery in 1 Tbsp hot oil in same skillet over medium-high heat until tender; add tomatoes and broth.
- Return pork to skillet; cover, reduce heat, and simmer 5 minutes or until pork is done.
- Whisk together cornstarch and water; add to mixture in skillet. Cook 2 minutes or until sauce is slightly thickened. Serve pork over grits.
Side Dish Ingredients
- 1 (32-oz) carton chicken broth
- 2 cups milk
- 2 cups quick-cooking grits
- 1 lb broccoli, cut into florets
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
Side Dish Instructions
- Bring broth and milk to a boil over medium-high heat in a saucepan; slowly whisk in grits. Reduce heat, and simmer, stirring often, until thickened.
- Preheat oven to 400°F. Toss together broccoli, oil, and vinegar on a large rimmed baking sheet. Spread in a single layer. Bake 10 minutes or until browned and crisp; season with salt and pepper to taste.
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