Barry Maiden's Mustard Spiced Pork "Grillades & Grits"
2lbs. natural boneless pork loins cut into 3 oz medallions
3 tablespoons Chinese mustard powder
3 tablespoons Cajun seasoning
1 onion, diced small
1 (green or red) bell pepper, diced small
1 stalk celery, diced small
3 garlic cloves, minced
1 cups tomato concasse
2 tablespoons Worcestershire sauce
1 c chicken stock
¼ cup crème fraiche
4 scallions, thinly sliced
Canola oil for cooking
Salt and pepper to taste
Combine Chinese mustard and Creole seasoning. Lightly coat both sides of pork with seasoning mix. Heat ¼ cup canola oil in a large sauté pan over high heat until it glides easily across the pan. Reduce heat to medium, add seasoned pork medallions and sear each side until golden brown, being careful not to burn the spices. Remove pork from pan and set aside. Discard excess oil. Heat the other ¼ cup canola over medium to low heat. Add the onions and garlic. Cook until the onions begin to soften, about 3 minutes. Stir in celery and bell peppers, add a pinch of salt and cover pan, allow vegetables to sweat and soften, not color; about 5-6 minutes. Add tomatoes, Worcestershire sauce, and chicken stock. Bring mixture to a simmer. Return pork medallions to sauté pan with simmering vegetables and allow sauce to reduce by half. Stir in the crème fraiche and scallions. Adjust seasoning with salt and pepper to taste.
Serve over hot buttered grits with your favorite hot sauce on the side.