We have a few friends who rarely cook and Bev invited a couple over for one of their favorite meals, fried corn and okra at the dock – have you noticed a pattern here lately. We decided to side the veggies (the main part of the meal) with grilled pork tenderloin filets and mushroom gravy – still had mushrooms we needed to use.
For the corn and okra, it was just as we’ve been doing – okra fried in Crisco on the discada and the corn in butter on the grill side burner.
For the gravy, Bev sauted about ¾ pound of portabella/cremini mushrooms and added a packet of Pioneer Brown Gravy Mix per package instructions.
For the meat, I cut them about 1 ½” thick then mashed them to half that. I wasn’t sure if I should call these medallions (seemed too thick), chops, or filets – which I settled on. We partially cooked some bacon in the microwave and wrapped each piece of meat, securing it with a toothpick. I looked up a few recipes and found several rubs and for what they contained, I decided to go with a light amount of the following on each side – herbes de provence, kosher salt, garlic powder, black pepper, and paprika – I used the smoky version. I grilled them over high heat for a couple of minutes per side to develop a crust, then turned them to low and cooked to an internal temp of 140* - they were just pink inside and still nice and juicy. Here they are on the grill and the finished platter.
And my plate.
Our guests loved them, but I considered them just okay. I thought the pork was good by itself and I thought the gravy was good, but I didn’t think they worked well together. I should have gone with my first instinct and made my own gravy using the same herbs as on the meat - just another step on my journey toward becoming more of a chef and not just a recipe follower. The corn and okra were excellent as usual.
Have a great day and thanks for stopping by.