Breaded Pork Tenderloin with Southern Peppered Gravy
Recipe type: Pork, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Pork tenderloin cut into medallions and breaded. Served with peppered southern gravy on the side and honey butter carrots.
  • 1 pork tenderloin about 1 1/2 lbs.
  • 1 sleeve of crackers
  • 1/2 cup flour (about)
  • 2 eggs
  • 2 tablespoons water
  • salt and pepper
  • oil for frying
  • Gravy
  • 1 tablespoon bacon fat or oil from pan
  • 2 tablespoons flour
  • salt
  • 1 teaspoon pepper - freshly ground if you have it
  • 2 cups milk
  1. Skin the silver skin from the pork tenderloin. Cut the pork into 1 inch pieces. Using a meat pounder, pound out the pork to about 1/3 inch thick.
  2. Mix the eggs and water together in a pie pan. Crush the crackers and place on waxed paper. Do the same with some flour.
  3. Salt and pepper the pork pieces. Dredge thru the flour, then the egg mixture and finally the cracker crumbs. Place on a piece of wax paper and put into the refrigerator for at least 20 minutes.
  4. Put 3 - 4 tablespoons of oil in a large frying pan. When the oil is hot add the pieces of pork. Cook over medium heat about 6 - 8 minutes until browned on both sides and cooked through. Remove to a piece of paper towel and drain.
  5. When all of the pieces are cooked, if using the bacon fat drain the remaining oil from the pan. (Don't get rid of the brown pieces left in the pan.) If not add the flour and stir until it is thoroughly mixed into the oil. Cook for several minutes, if it browns a little that's okay. Add the salt and pepper. Stir in the milk. Stir until the gravy thickens. Taste to adjust seasoning. Serve on the side with the breaded pork tenderloin pieces.
Recipe by Recipes Food and Cooking at