Golden Fried Cubed Pork And Sawmill Gravy Recipes

FRIED PORK TENDERLOIN AND SAWMILL GRAVY

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.

CHICKEN-FRIED STEAK & GRAVY

Steps:

• Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

GOLDEN FRIED CUBED PORK AND SAWMILL GRAVY

Steps:

• 1. Dredge cubed pork pieces in flour and set aside. In a medium bowl, combine egg and milk. Dip pork in milk and egg mixture and coat with remaining flour. You may use a little more flour, if necessary.
• 2. Heat oil in large skillet (I use a cast iron skillet). When hot, add a couple of pork pieces at a time and fry to golden brown, about 3 to 4 minutes. Turn and fry for about 3 more minutes or until golden. Drain on paper towels. (Note that cooking time may be slightly longer, depending on the thickness of the cubed pork).
• 3. Prepare Gravy and serve over cubed pork.
• 4. SAWMILL GRAVY: Heat bacon grease in skillet (I use a cast iron skillet) and then add flour, sugar, salt and pepper, cooking until lightly browned.
• 5. Add milk and bring to a boil, stirring constantly using metal spatula or whisk (I prefer spatula). Reduce heat and continue stirring until desired consistancy.
• 6. If gravy seems too thick, you may add a little more milk until the consistancy is right. If gravy seems too thin, add 1 to 2 teaspoons of flour in a glass measuring cup and whisk in just enough milk to make a pourable paste. Add mixture to gravy and return to heat, stirring until thickened.

COUNTRY FRIED STEAK AND MILK GRAVY

Steps:

• Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
• Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
• Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.