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.
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.
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.
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)
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…
Tenderloins with Gravy
- 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
I am the mama behind GOODEness Gracious and the owner of Cris Goode Solutions.Here at GOODEness Gracious, we like to keep it light and fun as we cook up family meals, share our super mommy secrets and chat it up about the GOODe life:)So come on in and sit a spell.