Pork Tenderloins Or Country Fried Steaks 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.

SOUTHERN PORK TENDERLOIN

Steps:

• Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
• Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).

COUNTRY PORK STEAK

Steps:

• Large skillet, medium heat.
• Cook onion in the oil; push to one side.
• Trim extra fat from steaks.
• Coat with flour.
• Brown well on both sides in skillet.
• Stir in undiluted soup.
• Add mushrooms and their juices.
• Add rest of the ingredients.
• Cover and simmer 1 hour or until meat and veggies are tender.
• Serve and enjoy.

COUNTRY-FRIED STEAKS

Steps:

• Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture. , In a large skillet, cook two steaks in 1 tablespoon oil over medium-high heat for 5-7 minutes on each side or until crisp, lightly browned and cooked to desired doneness. Remove steaks and keep warm. Repeat with the remaining oil and steaks. , Meanwhile, for gravy, melt butter in a small saucepan; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve with steaks.

COUNTRY FRIED STEAK

Steps:

• Whisk together the egg and milk in a shallow bowl; set aside.
• Whisk together the flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
• Heat oil in a large skillet over medium-high heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

CAJUN STYLE COUNTRY FRIED PORK STEAKS

Steps:

• In a shallow bowl combine one cup flour and all seasonings.
• In another bowl combine buttermilk and evaporated milk. Set aside 1 3/4 cups of milk mixture for gravy.
• Dip meat into flour mixture, then in milk mixture, and then back into flour.
• Repeat step 3 for the rest of meat.
• Heat oil in skillet until hot but not smoking.
• Cook meat until lightly browned on each side, about 5 to 7 minutes.
• Remove steaks and keep warm.
• Drain oil from pan, saving about 1/3. Stir in remaining flour until smooth. Cook over medium heat until golden brown. Whip in remaining buttermilk mixture.
• Bring to a boil and cook for 2 minutes.
• Serve over meat.

PORK TENDERLOINS OR COUNTRY FRIED STEAKS

Steps:

• 1. Combine eggs and water mix well together. Place in shallow dish.
• 2. Place flour in shallow dish.
• 3. Place ground crackers in shallow dish.
• 4. Heat oil in deep frier to 375. When ready dredge pork in flour then egg wash then cracker coating. Place in deep frier. (or pan fry in 1 inch grease) Cook till light brown then turn over. Will cook quickly. Take out place on rack to drain. Salt immediately, then continue to next tenderloin.
• 5. Place on bun with your favorite toppings or smother with white gravy for country fried steaks. Enjoy