Slice the pork into very thin medallions (almost scaloppine). Vigorously season with salt, pepper, and Creole seasoning on both sides. Lightly season the flour with the same three seasonings, and dredge the pork in it, tapping off any excess.

Heat the oil in a Lodge 15-inch cast iron skillet over medium heat. Dip the corner of one of the dredged pork medallions in the oil; if it begins to "fry," then the oil is ready; if it doesn't, wait until it does. When the oil is ready, sear the medallions until nicely browned on both sides. You may need to do this in batches; don't crowd the pan. As the pork is browned, transfer it to a plate.

Drain the oil from the skillet (don't wipe the skillet clean). Set the pan over medium-low heat, and add the butter. When it has melted, add 2 cups of the seasoned dredging flour, and stir with a wooden spoon to make a dark roux. Do not try to rush through this; if you take your time, your guests will be able to tell (if you don't, they'll know that as well). Slowly cook the roux, stirring every minute or two and scraping all the edges (never walk away from the pot).

Once the roux has taken on the color of semi dark chocolate (this could take an hour), add the onions, bell peppers, and celery (collectively referred to as "the trinity" in South Louisiana). Cook your trinity, stirring, until it has softened. Add the garlic, tomatoes, and thyme, and cook, stirring, until you can smell the garlic. Whisk in the stock, and add the Worcestershire and bay leaf. Season to taste with salt, pepper, and Creole seasoning. Bring to a simmer and add the seared pork. Cover the skillet (with aluminum foil if you don't have a lid) and place in a preheated 250° oven until the pork is tender, 1 to 1½ hours.