Fried Pork Tenderloin Breakfast Recipe

Prepare Pork

Trim silver skin and any excess fat from the tenderloin. Slice into 3/4-inch thick medallions; you should get about 8–10 pieces from 1 lb. Pat the medallions dry with paper towels.

Season & Setup Breading Station

In a shallow bowl combine 1 cup flour, 1 tsp salt, 1 tsp black pepper, and 1 tsp paprika. In a second bowl whisk 2 eggs with 1 tbs whole milk. In a third bowl place 1 cup breadcrumbs. Arrange flour, egg wash, and breadcrumbs left to right for dredging.

Bread the Medallions

Dredge each medallion first in seasoned flour (shake off excess), then dip into the egg wash, finally press into breadcrumbs until evenly coated. Place on a wire rack and let rest 5 minutes so coating adheres.

Fry the Pork

Heat 1 cup vegetable oil in a large skillet over medium-high heat to about 350°F (if you have a thermometer). Add the breaded medallions in a single layer (cook in batches if needed). Fry 2.5–3 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a paper towel-lined sheet and keep warm in a low oven (200°F).

Cook Sausage

Crumble 8 oz breakfast sausage into a medium skillet over medium heat. Cook until browned and cooked through, breaking into small pieces, about 6–8 minutes. Spoon off excess fat leaving about 1–2 tbsp in the pan.

Make Roux & Add Milk

Reduce heat to medium-low, add 2 tbs unsalted butter to the skillet (if needed to reach ~2 tbsp fat), then sprinkle 1 tbs flour over the sausage. Stir and cook 1–2 minutes to remove raw flour taste.

Finish Gravy

Slowly whisk in 2 cups whole milk, stirring to incorporate. Bring to a gentle simmer and cook 4–6 minutes until thickened to a sauce consistency. Season with 1 tsp salt, 1 tsp coarse black pepper and 1/4 tsp cayenne if using. Taste and adjust seasoning. Keep warm on the lowest heat, stirring occasionally.

If choosing green chile instead of sausage gravy: heat 1 tsp vegetable oil in a small skillet over medium heat. Sauté 1/2 small chopped onion until translucent, 3–4 minutes. Add 1 tsp minced garlic and cook 30 seconds. Add 1 cup roasted chopped green chiles and 1/2 cup chicken broth. Simmer 4–5 minutes. Season with 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp lime juice (optional). If you prefer a smoother sauce, pulse briefly in a blender or use an immersion blender to blend partially.

Cook Potatoes

For diced skillet potatoes: heat 1 tbs butter in a skillet over medium-high heat. Add 8 oz diced potatoes (parboiled 5 minutes if you want faster crisping) and spread in a single layer. Cook, stirring occasionally, until golden and tender, 10–12 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. For hash browns: cook according to package or shred and pan-fry similarly until crisp.

Cook Eggs

Cook 2 large eggs to customer preference (fried over-easy/over-medium, or scrambled). For fried: heat a small nonstick skillet over medium, add a little butter, crack eggs in, season lightly, and cook until whites are set (about 2–3 minutes) then finish to desired doneness.

Toast Bread

Toast 2 slices of bread and spread with butter. Keep warm.

Place two golden pork tenderloin medallions on the plate. Spoon 1/2–3/4 cup of house sausage gravy over the medallions (or ladle 1/2 cup green chile over them if chosen). Arrange the cooked potatoes to one side and the two eggs next to them. Add the buttered toast on the side. Garnish with a sprinkle of black pepper and chopped fresh parsley if desired. Serve immediately.