Fried Pork Tenderloin Breakfast Smothered Fried Pork Tenderloin Recipe

Prepare tenderloin

Trim silver skin and excess fat from the pork tenderloin. Slice into 1/2-inch thick medallions, yielding about 8–10 pieces from 1 lb. Lightly pound each medallion to an even ~1/4- to 3/8-inch thickness between plastic wrap or in a zip bag using a meat mallet or heavy pan. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika.

Optional marinade

If time permits, place medallions in a shallow dish with 1/2 cup buttermilk for 30 minutes refrigerated to tenderize and add flavor. Remove and pat dry before dredging.

Make the dredging station

Set up three shallow bowls: (1) 1 cup all-purpose flour mixed with 1/4 cup fine cornmeal (optional) and a pinch of salt; (2) whisk 2 eggs with 1/4 cup whole milk until smooth; (3) a clean plate for coated pork. One at a time: dredge medallions in flour (shake off excess), dip in egg wash, then back into flour to fully coat (traditional schnitzel style). Press flour onto edges to ensure even coating.

Fry tenderloin

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and a small pinch of flour sizzles on contact (~350°F / 175°C). Add coated medallions in a single layer (work in batches to avoid crowding). Fry 2–3 minutes per side until golden-brown and an instant-read thermometer at the thickest part reads 145°F (63°C). Transfer to a wire rack set over a baking sheet and tent loosely with foil to keep warm while finishing remaining batches.

Brown the sausage

In a separate medium skillet over medium heat, crumble and cook 8 oz breakfast sausage until fully browned and some fat renders, about 6–8 minutes. Break into small pieces with a spoon. Reduce heat to medium-low, leaving the sausage and its fat in the pan.

Form the roux

Add 2 tbsp unsalted butter to the pan with the sausage fat. Once melted, sprinkle in 3 tbsp all-purpose flour and stir continuously for 1–2 minutes until the raw flour smell cooks off and mixture looks pasty and slightly golden.

Finish gravy

Slowly whisk in 2 cups whole milk, bringing the mixture to a gentle simmer. Simmer 4–6 minutes, stirring frequently, until thickened to a gravy consistency. Stir in 1/4 cup heavy cream if using. Season with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp crushed red pepper if desired. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally.

Saute chiles and form roux

Melt 2 tbsp butter in a saucepan over medium heat. Add 1 cup chopped roasted green chiles and sauté 1–2 minutes. Sprinkle in 3 tbsp flour and stir for 1–2 minutes to cook the flour.

Add liquids and season

Slowly whisk in 1.5 cups chicken or vegetable stock, then 1/2 cup half-and-half or milk. Stir until smooth and simmer 3–5 minutes until thickened. Season with 1/2 tsp cumin, 3/4 tsp kosher salt and 1/2 tsp black pepper. Adjust thickness with additional stock if necessary and keep warm.

Cook potatoes

In a skillet over medium heat, melt 1 tbsp butter. Add 1 cup diced breakfast potatoes or thawed hash browns in a single layer. Season with salt and pepper. Cook 6–10 minutes, stirring occasionally, until potatoes are golden and cooked through. Keep warm.

Cook eggs

For two eggs: heat a separate nonstick skillet over medium-low with a small pat of butter or oil. Crack eggs and cook to order — sunny-side up (covered) 3–4 minutes until whites set, or over-easy: cook 2–3 minutes, flip carefully and cook 30–60 seconds more. Season with salt and pepper. Alternatively scramble or any style requested.

Toast bread

Toast 2 slices of bread to your preference and spread with butter.

Place two fried pork tenderloin medallions on each plate (or 3 if smaller). Spoon 1/2 to 3/4 cup of chosen gravy (sausage gravy or green chile gravy) generously over the pork so it is well smothered. Plate the cooked eggs and a serving of potatoes alongside, add toast. Sprinkle chopped fresh parsley over the gravy and pork for color. Serve immediately with hot sauce on the side if desired.