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Country-Fried Pork Tenderloin With Gravy

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Country-Fried Pork Tenderloin With Gravy

Cuisine:American

Course:Sauce

20m prep 20m cook 1h ready

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.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 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
    • 3 cups (375g) all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • ¾ teaspoon baking soda
    • 1 ½ sticks (6 oz or 170g) cold unsalted butter, cut into cubes
    • 1 ¼ cups (305g) buttermilk
    • 2 tablespoons butter, melted
    Sub-recipe steps
    1. Whisk to combine in a large bowl: 3 cups (375g) all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; ¾ teaspoon baking soda
    2. Add: 1 ½ sticks (6 oz or 170g) cold unsalted butter, cut into cubes
    3. Cut in the butter using a pastry blender or your fingers to work it into the flour until it is in small, flattened pieces and the mixture is crumbly. Stir in: 1 ¼ cups (305g) buttermilk
    4. Stir just until the dough comes together. Transfer the dough to a lightly floured surface, and knead very briefly just to bring the dough together. Pat the dough out into a ¾-inch-thick round. Use a floured biscuit cutter (any size cutter will work) to cut out biscuits as close together as possible. Do not twist the cutter—just push it down into the dough. Transfer the biscuits to the prepared baking sheet or skillet with the sides of the biscuits touching. Brush the tops with: 2 tablespoons butter, melted
    5. Bake until golden brown, 15 to 20 minutes.

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

  1. 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

  2. Step 2.

    Pat dry: 1 ½ pounds pork tenderloin, cut crosswise into 12 pieces

  3. 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.

  4. Step 4.

    Heat in a large skillet over medium-high heat: ¼ inch vegetable oil

  5. Step 5.

    Dredge the tenderloin pieces in: ½ cup flour

  6. 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

  7. Step 7.

    Whisk in slowly: 1 cup milk

  8. 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

  9. Step 9.

    Pour the gravy over the pork. Serve with: Biscuits or soft rolls

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