Country-Fried PORK Tenderloin WITH Gravy
- 20m Prep Time
- 20m Cook Time
- 1h Ready In
Country-fried pork tenderloin with a spicy coating and creamy gravy, served with biscuits or rolls. This Southern-style dish is versatile enough for breakfast or dinner.
Ingredients
- 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
- 1 ½ pounds pork tenderloin, cut crosswise into 12 pieces
- ¼ inch vegetable oil
- ½ cup flour
- 2 tablespoons all-purpose flour
- 1 cup milk
- Salt and black pepper
- 1 Biscuits or soft rolls (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 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
- 1 ½ pounds pork tenderloin, cut crosswise into 12 pieces
- ¼ inch vegetable oil
- ½ cup flour
- 2 tablespoons all-purpose flour
- 1 cup milk
- Salt and black pepper
- 1 Biscuits or soft rolls
Let's Cook
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Step 1.
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
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Step 2.
Pat dry: 1 ½ pounds pork tenderloin, cut crosswise into 12 pieces
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Step 3.
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.
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Step 4.
Heat in a large skillet over medium-high heat: ¼ inch vegetable oil
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Step 5.
Dredge the tenderloin pieces in: ½ cup flour
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Step 6.
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
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Step 7.
Whisk in slowly: 1 cup milk
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Step 8.
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
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Step 9.
Pour the gravy over the pork. Serve with: Biscuits or soft rolls