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7 February, 2015

Breaded Pork Tenderloin with Gravy

Posted in : Dinner on by : Pamela Reynoso

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My husband and I really enjoyed this dinner.  It was not that hard to put together. Once I had the flower and eggs ready, the cooking went very quickly.  I served it with mashed potatoes and thyme and garlic baked mushrooms. I should have made a salad, we never eat enough veggies, but I didn’t do it first and everything was ready so quickly.  Well that’s what I am telling myself.

What You Need:

1 Cup Flour

2 Tablespoons Smoked Paprika

1/2 teaspoon Salt and Pepper

2 Eggs

Sliced Pork Tenderloin

2 Tablespoons Butter

2 Tablespoons Olive Oil

1 Tablespoon Butter

1 Cup Chicken Stock

What To Do:

Mix the flour, paprika, salt and pepper on a plate and set aside, remove about a tablespoon for the gravy.  On another plate, beat together the 2 eggs.  Place each slice of pork in to the eggs and cover evenly on both sides.  Move the pork to the flour and evenly cover.  Repeat this one more time and set the pork aside.  Continue with the rest of the pork.  In a skillet melt the butter and olive oil together.  Place the pork in the pan and cook for about 4 minutes on each side or until crust is brown and pork is cooked through. Remove and keep warn while you make the gravy

For the Gravy:

In the same pan that yo cooked the pork in, add another tablespoon of butter and melt.  Sprinkle with the reserved flour and stir.  Slowly stir in the chicken stock. Simmer for a few minutes to let the gravy thicken.