COUNTRY-FRIED PORK TENDERLOIN WITH GRAVY
6 to 8 servings or 12 pieces for biscuit sandwiches
This spicy pork dish is sometimes served at breakfast, and it also makes a tasty sandwich.
Combine in a small bowl:
- 1 tablespoon sweet paprika
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried sage
- ½ teaspoon dried oregano
- ½ teaspoon dry mustard
- ½ teaspoon cayenne pepper
Pat dry:
- 1 ½ pounds pork tenderloin, cut crosswise into 12 pieces
Butterfly each piece by placing it cut side down and, with the knife held parallel to the work surface, cut horizontally toward the other side, leaving ½ inch of the meat intact to form a hinge. Open each piece like a book and flatten it with your hand. Rub the pork with the spice mixture, transfer to a baking sheet, and refrigerate uncovered for 1 hour.
Heat in a large skillet over medium-high heat:
- ¼ inch vegetable oil
Dredge the tenderloin pieces in:
- ½ cup flour
Shake off the excess. Add to the skillet in batches and fry until browned on one side, 3 to 4 minutes. Turn and fry on the other side for 3 to 4 minutes. Remove the pork to a platter and cover to keep warm. For the gravy, pour off all but 2 tablespoons of the fat from the skillet. Whisk in:
- 2 tablespoons all-purpose flour
Whisk in slowly:
- 1 cup milk
Heat just to a boil, scraping up any browned bits on the bottom of the skillet. Season the gravy to taste with:
- Salt and black pepper
Pour the gravy over the pork. Serve with:
- Biscuits or soft rolls