Recipe: Country Fried Pork Tenderloin with Gravy

COUNTRY FRIED PORK TENDERLOIN WITH GRAVY

1 tablespoon sweet paprika
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1/2 teaspoon dry mustard
1/2 teaspoon ground red pepper
2 pork tenderloins (about 12 ounces each), cut into 6 pieces each
1/4 inch vegetable oil
1/2 cup all-purpose flour
1 cup milk (for the gravy)
Biscuits or soft rolls (to serve)

Combine paprika, salt, pepper, garlic powder, sage, oregano, mustard and red pepper in small bowl. Set aside.

Pat pork tenderloins dry, and butterfly each piece by making a lengthwise cut through one side of the meat without cutting all the way through. Leave 1/2 inch of the meat intact on opposite side to form a hinge. Fold each piece open and flatten with your hand. Rub with spice mixture and marinate in refrigerator 30-60 minutes.

Heat oil on medium-high heat in skillet. Dredge tenderloin pieces in flour and shake off excess. Add to skillet in batches and fry 3-4 minutes, until browned on all sides. Turn over and fry on other side 3-4 minutes. Remove pork to platter and cover to keep warm.

TO MAKE THE GRAVY:
Pour off all but 2 tablespoons of the fat from the pan. Add milk. Heat just to boil, scraping up any browned bits on the bottom of the pan. Pour gravy over pork.

Serve with biscuits or soft rolls.

Makes 12 pieces
Source: Joy of Cooking Joy of Cooking: 75th Anniversary Edition - 2006 by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker