Mmmmm…. Tenderloins with Biscuits and Gravy…
GOODe gravy do I loooove gravy
Gravy and I go way back… don’t believe me?
I do believe my right thigh is proof… (the left one is partial to chocolate ).
Ya see, my favoritest breakfast food is biscuits and gravy (if made properly… sausage is for gravy makin’ folks, bacon on the side… under no circumstances should that be switched… I am talking to you Cracker Barrel… ahem)
Gravy has some nostalgic ties for me as well…
When I was a teen (ya know those years where communication with mom and dad is super strained at times), Dad would wake me up at 6 am every Saturday morning and take me out to breakfast for Biscuits and Gravy. It was a time–despite the hour– that I always looked forward to…
Then there were the nights when Mom would make us all Tenderloins with Biscuits and Gravy… Truth be told, it was usually deer tenderloin back then and sometimes we would even get the special treat of a side or morel mushrooms if they were in season. This dinner was always a treat in our “meat and potatoes” family.
We occasionally have this dinner treat these days… sans the deer meat as I don’t have any in the freezer.
So, we take several slices from a pork tenderloin…
And put the rest back for yummy recipes like: Crockpot BBQ Pulled Pork, Zippy Shredded Pork or Crockpot Mushroom Sherry Pork Loin
I then use a meat hammer to flatten out each piece of pork
I then get our my highly sophisticated breading system… two paper plates.
I then scoop out about a cup of flour and add salt and pepper to taste to one plate and mix it through with my hand.
I then coat each piece.
If you like a thicker coating like you get at restaurants, you should dunk them in a beaten egg before this step. I prefer a light coating instead of a full breading.
Meanwhile add enough oil to a skillet to coat the entire bottom and when it is nice and hot, add your pork.
Cook until golden and flip.
Continue cooking until loins are cooked through and golden on both sides.
Try not to over cook– pork just has to be cooked to 145 degrees and over cooking it dries it out.
Now grab another one of those sophisticated plates and let your cooked loins drain a bit while we work on the rest of the dish…
Pop a tube of biscuits into the oven… and now it is time to make gravy baby!
The key to GOODe gravy are nice gravy bits… and my pork left some nice and yummy bits in my iron skillet.
First I drained off all but about 2 T of oil from my pan…
Then I added 2 T of flour to the oil left in the pan and while cooking over a medium heat I combined the two to form a rue.
Now it is time to add the milk…
Pour in about 1 1/2 cup milk (Truth be told, I never measure… gravy makin’ is a very “by the eye” dish in this house)
Now stir and stir and stir…
The gravy will be super thin at first but as it heats up and as you stir it will thicken. If it is starting to get too thick , add a little milk. If it is too thin, keep stirring…
Once bubbles start forming, the gravy is done.
Split biscuits and ladle some gravy on top…
Add your pork and a little gravy and yum!
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- 6 slices from a pork loin
- 1 Cup Flour
- Salt and Pepper to taste
- Oil as needed
- 2 T Flour
- Milk (approx 1 1/2 Cup)
- Salt and Pepper to taste
- 1 Tube biscuits- prepared
- Beat pork pieces flat with a meat hammer
- Mix flour, salt and pepper and coat each piece of pork in flour.
- Pour enough oil into your skillet to cover the bottom and heat through.
- Add pork to skillet and cook until golden then flip
- Cook until golden on second side and pork reaches 145 degrees. Don't overcook.
- Set aside.
- Remove all but 2 T of the oil from the pan.
- Over a medium heat add 2 T Flour to pan and use a fork to combine the flour and oil into a rue.
- Add milk and stir constantly until the gravy begins to heat through and bubble.
- Remove from heat.
- Serve gravy over biscuits and tenderloins