Chicken Fried Pork Tenderloin Recipe
Fresh Cut, Thick & Tender Medallions with Cream Gravy and Topped with Crispy Onion Rings.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Tenderloin
Slice the pork tenderloin into thick medallions, about 1 inch thick. Tenderize the medallions by pounding them gently with a meat mallet.
- 2
Set Up Breading Station
In three separate bowls, place the flour mixed with salt, pepper, garlic powder, and onion powder in one bowl, beaten eggs mixed with milk in the second, and cornstarch in the third.
- 3
Bread the Pork Medallions
Dredge each pork medallion first in the cornstarch, then dip into the egg mixture, and finally coat with the seasoned flour, pressing lightly to ensure the coating adheres.
- 4
Fry the Pork
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded pork medallions. Fry for about 4-5 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
- 5
Make the Cream Gravy
In the same skillet, remove excess oil leaving about 2 tablespoons. Add 2 tablespoons of flour to the oil, whisking constantly over medium heat for about 1-2 minutes. Gradually stir in 1 cup of milk, continuing to whisk until the gravy thickens. Season with salt and pepper to taste.
- 6
Serve
Plate the crispy pork medallions, drizzle with cream gravy, and top with crispy onion rings. Serve hot.