Cajun Pork Medallions
Creamy Stone-Ground Grits
Ingredients
- 2 (1-lb) pork tenderloins, trimmed and cut into ½-inch-thick slices
- 2 tsp Cajun or Creole seasoning
- 2 Tbsp olive oil, divided
- 1 (8-oz) pkg sliced mushrooms
- 1 onion, chopped
- 1 bell pepper (any color), chopped
- 1 cup chopped celery
- 2 (14.5-oz) cans petite diced tomatoes
- ½ cup low-sodium chicken broth
- 1 Tbsp water
- 2 tsp cornstarch
- ¼ cup chopped fresh flat-leaf parsley
Instructions
- Sprinkle pork with Cajun seasoning. Cook, in batches if necessary, in 1½ Tbsp hot oil in a large, deep nonstick skillet over medium-high heat 2 minutes per side or until browned; remove from skillet.
- Sauté mushrooms, onion, bell pepper, and celery in ½ Tbsp hot oil in same skillet 6 minutes or until vegetables are tender; add tomatoes and broth.
- Return pork to skillet; cover, reduce heat, and simmer 5 minutes or until pork is done.
- Combine water and cornstarch; add to skillet.
- Cook 5 minutes or until sauce is slightly thickened. Sprinkle with parsley.
Side Dish Ingredients
- 1 (32-oz) carton low-sodium chicken broth
- 2¼ cups fat-free milk
- ¾ tsp pepper
- ½ tsp salt
- 1½ cups stone-ground grits
- 1 cup freshly grated Parmesan cheese
- Hot sauce (optional)
Side Dish Instructions
- Bring broth and milk to a boil in a large saucepan; add pepper and salt.
- Add grits; cook, partially covered and stirring occasionally, 20 minutes or until liquid is absorbed.
- Stir in cheese and, if desired, hot sauce.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
270
|
214
|
484
|
| Fat (g) | 8 | 3 | 11 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 34 | 10 | 44 |
| Carb (g) | 13 | 36 | 49 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 321 | 444 | 765 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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