Golden Fried Cubed Pork And Sawmill Gravy Recipes

FRIED PORK TENDERLOIN AND SAWMILL GRAVY

Fried Pork Tenderloin and Sawmill Gravy image

Provided by Melissa Sperka

Time 25m

Number Of Ingredients 9

Ingredients

2 1/2 lb pork tenderloin cut into 3/4 inch thick pieces
3/4 cup all-purpose flour
1 tsp seasoning salt (plus additional as needed to your taste)
1/4 tsp ground black pepper
1/4 cup oil
6 Tbsp butter (divided)
1/4 tsp dried tarragon
1/4 tsp poultry seasoning
2 1/4 cups milk

Steps:

Slice the pork tenderloin into 3/4 inch thick pieces.
In a shallow bowl, mix together all purpose flour, seasoned salt and black pepper until blended. Reserve 1/4 cup for the gravy and set aside.
Use the remaining 1/2 cup to dust both sides of the sliced pork tenderloin.
Heat 1/4 cup of olive oil and 3 Tbsp of butter in a large skillet over medium-high heat.
Brown the tenderloin in batches cooking for around 4 minutes on each side. Adjust depending on thickness. Remove to a platter and keep warm.
To make grav: Reserve 2 Tbsp of pan drippings and add 3 Tbsp of butter.
Sprinkle the 1/4 cup reserved flour into the pan and stir to combine. Cook for about 1 minute scraping any brown bits from bottom of pan.
Gradually whisk in the milk, tarragon and poultry seasoning.
After all of the milk has been added, bring to a boil to thicken, then immediately lower the heat whisking constantly. Let the gravy slowly bubble for 5 minutes, stirring occasionally, over low heat. Adjust salt and black pepper to your taste.
You may adjust the consistency adding more milk to thin, if desired. Serve immediately drizzled over pork tenderloin.

Nutrition Facts : ServingSize 1 serving, Calories 523 kcal, Carbohydrate 16 g, Protein 44 g, Fat 31 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 162 mg, Sodium 626 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 16 g

KITTENCAL'S SAWMILL GRAVY (CREAM GRAVY)

Kittencal's Sawmill Gravy (Cream Gravy) image

I usually make this from pork sausages but any kind of pan drippings will do, the amounts listed will give you about 2 cups but can be easily doubled, it freezes well so make a double batch and freeze half for next time, just pop it in the microwave to defrost and warm when ready to use -- this is very good! ---- also see my recipe#145064

Provided by Kittencalrecipezazz

Categories Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 7

Ingredients

2 tablespoons pan drippings (from pork sausages, chicken etc or use bacon fat)
1/4 cup flour
1 teaspoon black pepper (lots of black pepper!)
salt (optional)
1 pinch garlic powder
1 1/2 cups chicken broth
1/2 cup 18% table cream or 1/2 cup half-and-half

Steps:

Heat the pan drippings over medium heat.
Whisk in flour and cook until lightly golden brown (about 3-4 minutes, the flour must be light brown!).
Add in black pepper and garlic powder; then add in the broth and whisk until smooth; bring to a simmer, then slowly whisk in the cream.
Cook until slightly thickened (about 4-5 minutes).
Season with more black pepper and salt if desired.

Nutrition Facts : Calories 207.3, Fat 12.8, SaturatedFat 7.5, Cholesterol 39.6, Sodium 584.8, Carbohydrate 15.8, Fiber 0.8, Sugar 0.7, Protein 7.1

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