Grillades

4 tbsp olive oil
2 lb pork tenderloincut into 3 x 4 in strips
1/2 c flour
3 onions, chopped
2 bell peppers chopped
4 celery stalks, finely chopped
1 garlic clove crushed
3 cups ripe tomatoes, skinned, seeded and chopped or =amt canned
2 tbsp tomato paste
1 tsp chopped fresh thyme
1 tsp hot sauce or to taste
1 1/2 tsp paprika
1/4 tsp cayenne or to taste
1 tsp salt
2/3 cup vegetable stock
2/3 cup white wine or just use all veggi stock
grits, to serve

1. Heat oil, add strips of tenderloin and cook till both sides have just changed color.  Remove w/slotted spoon and set aside.
2. Add flour to the juices and mix well cook over gentle heat stirring constantly until ROUX becomes dark in color.
3. Add onions, bell pepper, celery and garlic.  Cover and cook over gentle hear for about 15 min.
4. Return meat, add tomatoes, tomato paste, thyme, hot pepper sauce, paprika, cayenne, salt, stock and wine.
5. Cover and simmer for about 45 min.  Serve w/Grits.