Fried Pork Tenderloin with Sawmill Gravy is Comfort Food 101
Pork Tenderloin with Gravy and Biscuits in the South
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 fresh from the oven buttermilk biscuits. Of course, you can also serve gravy over chicken fried steak or chicken fried chicken, too. This simple country dish is not a weekly feature at our house, we consider it more of a treat. It's a meal that takes me back to my roots, and it's comfort food at it's best.
Other Dishes Featuring Gravy to Add to the Menu
- Chicken Fried Steak and Gravy perfectly seasoned and fried until crispy and golden
- Classic Sausage Gravy and Biscuits and all time favorite
- Chicken Fried Chicken with Peppered Milk Gravy made in one skillet
- Meatloaf with Gravy from A Family Feast
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Fried Pork Tenderloin and Sawmill Gravy
- 2 ½ lb pork tenderloin cut into ¾ inch thick pieces
- ¾ cup all-purpose flour
- 1 teaspoon seasoning salt plus additional as needed to your taste
- ¼ teaspoon ground black pepper
- ¼ cup oil
- 6 tablespoon butter divided
- ¼ teaspoon dried tarragon
- ¼ teaspoon poultry seasoning
- 2 ¼ cups milk
- Slice the pork tenderloin into ¾ inch thick pieces.
- In a shallow bowl, mix together all purpose flour, seasoned salt and black pepper until blended. Reserve ¼ cup for the gravy and set aside.
- Use the remaining ½ cup to dust both sides of the sliced pork tenderloin.
- Heat ¼ cup of olive oil and 3 tablespoon of butter in a large skillet over medium-high heat.
- Brown the tenderloin in batches cooking for around 4 minutes on each side. Adjust depending on thickness. Remove to a platter and keep warm.
- To make grav: Reserve 2 tablespoon of pan drippings and add 3 tablespoon of butter.
- Sprinkle the ¼ cup reserved flour into the pan and stir to combine. Cook for about 1 minute scraping any brown bits from bottom of pan.
- Gradually whisk in the milk, tarragon and poultry seasoning.
- After all of the milk has been added, bring to a boil to thicken, then immediately lower the heat whisking constantly. Let the gravy slowly bubble for 5 minutes, stirring occasionally, over low heat. Adjust salt and black pepper to your taste.
- You may adjust the consistency adding more milk to thin, if desired. Serve immediately drizzled over pork tenderloin.