Baked Pork Tenderloin And Gravy Recipe

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Baked Pork Tenderloin and Gravy

karen Bates


I found this recipe in our local paper. We absolutely love it. Give it a try and see what your family thinks! :)

pinch tips: Flour, Eggs & Breading Techniques




2 Hr


2-3 slice
tenderloin sliced 1/2 inch thick for each person
1 1/2 tsp
salt, total, divided
1/2 tsp
black pepper total
1/2 c
canola oil


1 1/2 c
1 1/2 c
1 tsp
4 Tbsp
drippings with crumbs from frying the pork. add all the flour left and add another 1/2 cup more.

Directions Step-By-Step

Mix 1/2 cup flour, 1/2 teaspoon salt and pepper. Dredge tenderloins in the flour mixture. In a large skillet heat the oil over medium heat. Fry the tenderloin until brown on both sides. Remove from oil and place in a baking dish. ( lightly greased)
Pour oil out of the skillet leaving 4 tablespoons and the brown bits left from frying the tenderloin. Add 1/2 cup flour plus the flour left over from coating the tenderloin for frying. Whisk in 1 teaspoon salt and stir constantly until flour browns, slowly whisk in liquids ( water and milk) and cook about 2 minutes. Gravy will be very thin, pour over the meat in baking dish, cover tightly with foil and bake in 325 degree oven for 2 hours. Gravy will thicken during baking. Serve with biscuits or rice.
This is a great breakfast, brunch, lunch, or dinner recipe.

About this Recipe

Course/Dish: Pork