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Fried Pork Tenderloin And Sawmill Gravy

Fried Pork Tenderloin And Sawmill Gravy

Course Main Course, Pork
Cuisine American
Keyword fried-pork-and-gravy, fried-pork-tenderloin-sawmill-gravy, pork
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Melissa Sperka


  • 2 1/2 lb pork tenderloin cut into 3/4 inch thick pieces
  • 3/4 cup all-purpose flour
  • 1 tsp seasoning salt plus additional as needed to your taste
  • 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


  • Slice the pork tenderloin into 3/4 inch thick pieces.
  • In a shallow bowl, mix 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.
  • 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 Tbsp of pan drippings and add 3 Tbsp of butter.
  • Sprinkle the 1/4 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.