Open Faced Tenderloin Recipe

Prepare pork

Pat the pork medallions dry with paper towels. Pound lightly with a meat mallet to even thickness (~1/2"), then season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika (reserve remaining spices for flour).

Set up breading station

In a shallow bowl combine 1.5 cups flour and remaining 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. In a second bowl whisk together 2 eggs and 3/4 cup buttermilk until smooth. In a third shallow dish spread 1.5 cups breadcrumbs or panko.

Bread the pork

Dredge each seasoned pork piece in the seasoned flour, shaking off excess. Dip in the egg-buttermilk mixture, letting excess drip off, then press into breadcrumbs to coat thoroughly. Place breaded cutlets on a wire rack while you heat oil.

Fry or grill

For deep frying: heat 2–3 cups neutral oil in a deep skillet or pot to 350°F (175°C). Fry breaded cutlets 2–3 minutes per side until golden and internal temperature reaches 145°F (63°C). Transfer to a paper towel-lined rack. For pan-frying: add 1 cup oil to a large skillet over medium-high heat and fry 3–4 minutes per side until golden and cooked through. For grilling (alternate, not breaded): brush tenderloins with oil, grill over medium-high 3–4 minutes per side until 145°F; skip breading steps if grilling.)

While pork cooks, spread softened butter on both sides of Texas toast slices. Toast in a skillet over medium heat 2–3 minutes per side until golden and crisp, or bake at 425°F (220°C) for 6–8 minutes, flipping halfway. Keep warm.

Cook potatoes

Place peeled, cubed potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, about 12–15 minutes. Drain well.

Mash

Return hot drained potatoes to pot. Add 3 tbs butter, 3/4 cup warmed milk, 1 tsp salt and 1/2 tsp pepper. Mash with a potato masher until smooth and creamy (adjust milk/butter to preferred consistency). Keep warm until assembly.

Make roux

In a medium saucepan melt 3 tbs butter over medium heat. Stir in 1/3 cup flour and cook, stirring constantly, 1.5–2 minutes until the raw flour smell cooks out and mixture is pale golden.

Finish gravy

Gradually whisk in 3 cups whole milk until smooth. Bring to a simmer, whisking often to prevent lumps. Simmer 4–6 minutes until thickened to coat the back of a spoon. Stir in 1 tsp salt, 1 tsp freshly cracked black pepper and 1 tsp drippings or bacon grease (optional) and 1/4 tsp crushed red pepper if using. Taste and adjust seasoning. If gravy is too thick, whisk in a little additional milk to reach desired consistency.

Place one toasted Texas toast slice on each plate. Top each slice with a generous scoop (about 3/4 to 1 cup) of mashed potatoes, spreading to cover the toast.

Set a fried or grilled pork tenderloin piece on top of the mashed potatoes.

Ladle white country gravy over the pork and potatoes so it runs over the sides. Garnish with chopped parsley if desired and serve immediately.