Sunday, November 1, 2009

Sliced Pork Tenderloin Served On A Bed Of Organic Okra Gumbo

A few weeks ago I ventured to the outskirts of town to a local organic farm and bought some lovely organic okra, onions, tomatoes, bell peppers, and jalapenos. I knew exactly what I wanted to do with them.... make okra gumbo. It's one of our favorite comfort foods although I only tend to make it during summer months into the fall. It's really a meal all in itself, but I loved adding the sliced pork tenderloin as a topping.

Now, I tend to make my okra gumbo quite thick but you're welcome to adjust the recipe to suit your own taste. Each to his own, right? So, here's the recipe:

Organic Okra Gumbo:


20 - 30 fresh okra (about 1 pound), sliced 1/2" thick

2 slices of jalapeno bacon, chopped

1 yellow onion, chopped

1 green bell pepper, chopped (smallish)

1 red bell pepper, chopped (smallish)

1 yellow bell pepper, chopped(smallish)

4 large cloves of garlic, crushed

2-3 jalapenos, seeded & deveined, finely chopped

3 to 4 medium tomatoes, peeled, seeded & chopped (or 1 can of diced tomatoes)

2-1/2 to 3 cups chicken broth

3 to 5 splashes of Tabasco sauce

3 to 5 splashes of Worcesteshire sauce

1/2 cup red wine

salt and pepper, to taste

parsley, chopped, for garnish


1. Add bacon to preheated deep cast iron skillet. When bacon is about halfway cooked, add the onion, bell peppers, jalapenos, then garlic. Saute for a few minutes or until onions are just turning transparent.

2. Add the chopped okra to the pan and saute for about 3 to 5 minutes. Add the chopped tomatoes, chicken broth, Tabasco, Worcesteshire sauce, red wine, and bring mixture to a boil. Salt and pepper to taste.

3. Reduce heat to a simmer and allow to simmer for approximately 20 to 30 minutes.

4. Serve while steaming hot.

This was extremely tasty with the sliced pork tenderloin served on top, garnished with a little parsley. It's a new winner at our house!