Pork Tenderloin Recipe
Hand-cut, tenderized and breaded, lightly seasoned and served with country gravy.
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Ingredients
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Main Ingredients
Gravy Ingredients
Method
Pork Tenderloin Preparation
- 1
Prepare the Pork
Begin by trimming any excess fat from the pork tenderloin. Use a meat mallet to tenderize the pork by pounding it to an even thickness, about 1 inch.
- 2
Season the Pork
In a small bowl, mix salt, black pepper, garlic powder, and onion powder. Rub the spice mixture all over the pork tenderloin.
- 3
Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 4
Bread the Pork
Dredge the seasoned pork in flour, shaking off excess. Dip it into the beaten eggs, then coat it thoroughly with breadcrumbs. Set aside.
Cooking the Pork
- 5
Heat the Oil
In a large skillet, heat enough oil to cover the bottom over medium heat.
- 6
Cook the Pork
Once the oil is hot, carefully place the breaded pork tenderloin in the skillet. Cook for about 4-5 minutes on each side until golden brown and cooked through, approximately 145°F internal temperature.
- 7
Rest the Pork
Remove the pork from the skillet and place it on a cutting board to rest for 5 minutes before slicing.
Gravy Preparation
- 8
- 9
Add Liquids
Gradually add chicken broth and milk while whisking to avoid lumps. Continue to cook and stir until the gravy thickens, about 5-7 minutes.
- 10
Season the Gravy
Add salt and black pepper to taste. Adjust seasoning if necessary.
Serving
- 11
Slice and Serve
Slice the rested pork tenderloin and serve it drizzled with warm country gravy.