Ingredients you’ll need:
2 1/2 lb pork tenderloin cut into 3/4 inch thick pieces
3/4 cup all-purpose flour
1 tsp seasoning salt [plus add’l as needed] 1/4 tsp ground black pepper
1/4 cup oil
6 Tbsp butter, divided
1/4 tsp dried tarragon
1/4 tsp poultry seasoning
2 1/4 cups milk
Directions:
Slice the pork tenderloin into 3/4 inch thick pieces. In a bowl, mix together the all purpose flour, seasoned salt and black pepper until blended. Reserve 1/4 cup for the gravy and set aside. Use the remaining 1/2 cup to dust both sides of the sliced pork tenderloin. Heat 1/4 cup of olive oil and 3 Tbsp of butter in a large skillet over medium-high heat. Brown the tenderloin cooking for around 4 minutes on each side. If the tenderloin is thicker, it may take a little longer or thinner a little less time. Cook in batches, then remove to a platter, cover and keep warm.
To make the gravy, reserve 2 Tbsp of pan drippings and add 3 Tbsp of butter. Sprinkle the reserved flour into the pan and stir to combine. Cook for about 1 minute scraping any brown bits off the bottom of the 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, stirring occasionally, over low heat for 5 minutes. Adjust the salt and black pepper to your taste. You can adjust the consistency at this point and add more milk if you prefer the gravy thinner. Serve immediately drizzled over the pork tenderloin. Yield: 6 servings
Fried Pork Tenderloin And Sawmill Gravy
Ingredients
- 2 1/2 lb pork tenderloin cut into 3/4 inch thick pieces
- 3/4 cup all-purpose flour
- 1 tsp seasoning salt [plus add'l as needed]
- 1/4 tsp ground black pepper
- 1/4 cup oil
- 6 Tbsp butter divided
- 1/4 tsp dried tarragon
- 1/4 tsp poultry seasoning
- 2 1/4 cups milk
Instructions
- Slice the pork tenderloin into 3/4 inch thick pieces.
- In a bowl, mix together the all purpose flour, seasoned salt and black pepper until blended. Reserve 1/4 cup for the gravy and set aside.
- Use the remaining 1/2 cup to dust both sides of the sliced pork tenderloin.
- Heat 1/4 cup of olive oil and 3 Tbsp of butter in a large skillet over medium-high heat.
- Brown the tenderloin cooking for around 4 minutes on each side. If the tenderloin is thicker, it may take a little longer or thinner a little less time.
- Cook in batches, then remove to a platter, cover and keep warm.
- To make the gravy, reserve 2 Tbsp of pan drippings and add 3 Tbsp of butter.
- Sprinkle the reserved flour into the pan and stir to combine. Cook for about 1 minute scraping any brown bits off the bottom of the 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, stirring occasionally, over low heat for 5 minutes. Adjust the salt and black pepper to your taste.
- You can adjust the consistency at this point and add more milk if you prefer the gravy thinner. Serve immediately drizzled over the pork tenderloin.
Melissa
Latest posts by Melissa (see all)
- Easy Corn Bread Crusted Taco Pie - August 23, 2019
- Baby Ruth Cookies - August 21, 2019
- Cherry Tomato Cucumber Salad - August 18, 2019
Brenda Taylor says
THIS IS SO FUNNY WHEN I WAS LIL MY PARENTS AND SISTERS WOULD LOL AT ME BECAUSE I CALLED CORNMEAL GRAVY SAW MILL GRAVY NOW I SEE THIS IT BROUGHT MANY MEMORIES BACK LOL ITS GREAT……
Melissa says
Hi Brenda, the funny thing is in some parts of the South cornmeal gravy IS called sawmill gravy. It just depends on where you find yourself. ☺ I say call it what you like, it’s all good!