Fried Pork Tenderloin and Sawmill Gravy

Fried Pork Tenderloin and Sawmill Gravy is downhome cooking at its finest. This simple dish features tender pork cutlets that have been lightly coated with seasoned flour and pan fried until golden brown. They’re smothered with sawmill gravy transforming it into a dish that’s complemented beautifully by a heaping helping of mashed potatoes. Add a side of peas and homemade biscuits to round out the meal. The only thing missing is a big glass of sweet tea to wash it all down.

What Is Sawmill Gravy?

The answer may depend on who you ask. Sawmill gravy, in my neck of the woods, is also referred to as pan gravy or country gravy. It’s what my Mom and Grandma’s made most often, and it’s well known as standard Southern fare. This kind of gravy would always have sausage in it when serving for breakfast, and in this instance, it’s simmered right in the pan after cooking the pork tenderloin pieces. Depending on the amount of drippings left behind in the pan, you add additional butter to make the roux. Typically sawmill gravy is made with milk or cream, and flour is used for thickening. That said, in some parts of the South, cornmeal is used for thickening in place of the flour. It all depends on the cook’s preference so, go with your personal preference and you can’t go wrong.

Ingredients to Make Fried Pork Tenderloin with Sawmill Gravy Recipe

This kind of easy Southern comfort food is like a warm hug after a hectic day. Serve it with your favorite side dishes like rice, mashed potatoes, mac and cheese, green beans, steamed broccoli or sweet peas to round out the meal.

Key ingredients you’ll needs to make Fried Pork Tenderloin and Gravy: (Scroll down for the full printable recipe card with quantities.)

• Pork Tenderloin – 2 1/2 pounds of pork tenderloin cut into 3/4-inch thick pieces.
• Seasoned Flour – All-purpose flour, seasoning salt and black pepper.
• Fats – Vegetable oil or olive oil and butter for frying the pork.
• Seasonings – Dried tarragon and poultry seasoning. The herbs and flavors that complements chicken also complements the pork.
• Milk – Whole milk for the gravy plus additional, as needed.

How to Make the Southern Style Fried Pork Tenderloin with Sawmill Gravy

• How Do You Make Fried Pork Tenderloin? This Is What You Do:
• Prepare the Pork – Slice the pork tenderloin into 3/4 inch thick pieces, trim any silver skin. Should you slice them thinner or thicker, adjust the cooking time to accommodate.
• Make the Seasoned Flour Mixture – Stir together all purpose flour, seasoned salt and black pepper until blended. Reserve some for the gravy.
• Dredge the Pork Cutlets – Use the remaining flour mixture to coat both sides of the sliced pork tenderloin.
• Heat Oil and Butter – Heat 1/4 cup of olive oil and 3 tablespoons butter in a large skillet over medium-high heat. Using both oil and butter will help prevent the butter from burning.
• Fry – Brown the tenderloin in batches cooking for around 3-4 minutes on each side. Adjust the cooking time depending on the thickness. Remove to a platter or a rack and keep warm.
• Make the Gravy – Reserve 2 tablespoons of drippings in the pan, add butter.
• Make a Roux – Sprinkle the reserved flour into the pan and whisk or stir to combine. Pour in the milk, and seasonings, whisk to combine.
• Simmer the Gravy – Bring to a boil then immediately lower the heat allowing the gravy to gently bubble over low heat. Taste the gravy and adjust the salt and black pepper to your taste.
• Adjust the Thickness of the Gravy – You can adjust the consistency of the gravy by adding more milk to thin.
• Serve – Serve pork tenderloin with gravy immediately with mashed potatoes, peas and carrots, rice or any of your favorite side dishes.

Kitchen Equipment to Make Fried Pork Tenderloin and Gravy

• Large 12-inch skillet.
• Sharp knife and cutting board.
• Measuring cups and measuring spoons.
• Balloon whisk and various kitchen utensils and a platter for serving.

Recipe Variations, Tips and Substitutions

• Prep the Pork Tenderloin – Trim the pork tenderloin using a sharp knife removing any silver skin then cut into medallions for frying.
• Chicken – You could make this recipe using boneless skinless chicken thighs, boneless skinless chicken breasts or chicken tenderloins. Adjust the cooking time as each one will cook slightly differently with the chicken tenderloins cooking the fastest.
• Milk – You can use half and half in place of whole milk for an even creamier gravy.
• Garnish – You can garnish the gravy with chopped chives or parsley.
• Use Seasoned Salt for a Quick and Easy Seasoning – Seasoned salt typically includes salt, pepper, paprika, garlic powder, onion powder and cayenne pepper. It’s a terrific shortcut ingredient to season the pork tenderloin and gravy.
• Sausage – It’s no secret we join with our Midwestern friends in our love of sausage gravy and biscuits. When serving pan gravy, as made in this recipe, it can easily be transformed by adding sausage, and served over baked Fluffy Southern Buttermilk Biscuits.

Frequently Asked Questions

• White Gravy Versus Brown Gravy – Sawmill gravy is a white gravy, not a brown gravy. It comes together quickly right in the skillet. If you want a brown gravy you’ll need to cook the flour roux longer until the flour and drippings have browned prior to whisking in the milk.
• What Do I Do if My Gravy is Too Thick? You can thin the gravy using more milk or chicken broth.

Storage and Leftovers

• When to Serve Pork Tenderloin – This recipe is a terrific weeknight family meal and Sunday supper dish.
• Leftovers – This kind of comfort food is best made and eaten fresh. Should you have any pork tenderloin and gravy leftover, store the pork tenderloin with gravy separately in airtight containers in the fridge for up to 3 days.
• Reheating – Reheat pork medallions gently in single servings in the microwave or in a 325°F air fryer. Reheat the homemade gravy in a saucepan on the stovetop over medium heat adding more milk to thin or chicken broth, as needed.
• Freezer Instructions – You can freeze both the pork and the gravy in separate containers for up to 2 months. Thaw in the fridge and thin the gravy when reheating.

More Southern Dishes with Homemade Gravy to Make

• Chicken Fried Steak and Gravy perfectly seasoned and fried until crispy and golden.
• Classic Sausage Gravy and Biscuits and all time favorite.
• Make Smothered Chicken and Gravy in the oven.
• Slow Cooked Smothered Cubed Steak with mushrooms, onion and green bell peppers.
• Hamburger Steak with onion gravy.
• Turkey Meatloaf Muffins drizzled with gravy.
• Chicken Fried Chicken with Peppered Milk Gravy made in one skillet.
• Open faced Hot Roast Beef Sandwiches.
• Meatloaf with Gravy from A Family Feast.

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Helpful Kitchen Items:

• 12-inch Skillet
• Measuring Set
• Whisk
• Kitchen Utensils