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. They’re smothered with sawmill gravy transforming it into a dish that’s complemented beautifully by a heaping helping of mashed potatoes. Add a vegetable of choice and homemade buttermilk biscuits to round out the meal. The only thing missing is a big glass of sweet tea to wash it all down.

Easy Fried Pork Tenderloin with Sawmill Gravy Recipe

What is sawmill gravy? Sawmill gravy, in my neck of the woods, is also referred to as pan gravy or country gravy. It’s what my Mom and Grandmas 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 pork tenderloin pieces. Depending on the amount of drippings left behind in the pan, you may 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 may be used for thickening in place of the flour. It all depends on the cook.

step-by-step images how to prepare fried pork and gravy

How to Make the BEST Fried Pork Tenderloin with Sawmill Gravy

Ingredients you’ll need to make homemade Fried Pork Tenderloin and Sawmill Gravy: Pork tenderloin, all purpose flour, seasoning salt, black pepper, vegetable oil, butter, tarragon, poultry seasoning and whole milk.
Kitchen tools you’ll need: Large 12 inch skillet, sharp knife and cutting board, measuring cups and spoons, whisk and various kitchen utensils for serving.
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 Fluffy Southern Buttermilk Biscuits.
How do you make Fried Pork Tenderloin? This is what you do:
Slice the pork tenderloin into 3/4 inch thick pieces. Should you slice them thinner or thicker, adjust the cooking time to accommodate.
Make the dredging station: In a shallow bowl, use a whisk to sift together 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. Using both oil and butter will help prevent the butter from burning.
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 and keep warm.
To make Sawmill Gravy: Reserve 2 Tablespoons of pan drippings and add 3 Tablespoons of butter.
Sprinkle the 1/4 cup reserved flour into the pan and whisk or 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 then immediately lower the heat whisking constantly. Let the gravy gently bubble for 5 minutes, stirring occasionally, over low heat. Taste the gravy and adjust the salt and black pepper to your taste.
You can adjust the consistency of the gravy by adding more milk to thin, if desired. Serve immediately drizzled over fried pork tenderloin.
This kind of comfort food is best made and eaten fresh. Should you have any leftover, store the pork tenderloin and gravy separate then reheat gently in single servings in the microwave or air fryer.
Reheat the sawmill gravy in a saucepan on the stovetop over medium heat adding more milk to thin, as needed.

More Southern Dishes Featuring 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.

Pork tenderloin mashed potatoes and peas on a plate

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