Best 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

GOLDEN FRIED CUBED PORK AND SAWMILL GRAVY

Golden Fried Cubed Pork and Sawmill Gravy image

This is soooooo good, the ultimate comfort food! My dad always used to call this type of gravy, "Sawmill" and it goes so well with this tender, fried pork. I have to fix this quite often, because it's one of my husband's favorites. I like to serve it with cream cheese mashed potatoes and collard greens. This is just something...

Provided by Elaine Bovender

Categories Other Main Dishes

Time 25m

Number Of Ingredients 11

Ingredients

2 lb cubed pork
1/2 to 1 c all-purpose flour
1 c 1 cup milk (you can also use 1 cup of buttermilk and omit the egg)
1 large egg
salt and pepper to taste
SAWMILL GRAVY (AKA WHITE OR CREAM GRAVY)
3 Tbsp bacon grease
3 Tbsp all-purpose flour
1 1/2 to 2 c milk or half and half
1 pinch sugar
salt and pepper to taste

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.