Filet de porc frit et sauce de scierie

Ingrédients

• 2 1/2 lb pork tenderloin cut into 3/4 inch thick pieces (remove silver skin.)
• 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 use)
• 1/4 tsp dried tarragon
• 1/4 tsp poultry seasoning
• 2 1/4 cups whole milk

Préparation

1. 1

   Pork Tenderloin: Use a sharp knife to trim any silver skin and slice the pork tenderloin into 3/4 inch thick pieces.

2. 2

   Seasoned Flour: In a shallow bowl, whisk together all purpose flour, seasoned salt and black pepper until blended. Reserve 1/4 cup for the gravy and set aside.

3. 3

   Use the remaining 1/2 cup to dust both sides of the sliced pork tenderloin.

4. 4

   Heat 1/4 cup of olive oil and 3 Tbsp of butter in a large skillet over medium-high heat.

5. 5

   Brown the tenderloin in batches cooking for around 3-4 minutes on each side. Adjust time depending on thickness. Remove to a platter and keep warm.

6. 6

   Sawmill Gravy: Reserve 2 Tbsp of pan drippings and add 3 Tbsp of butter.

7. 7

   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.

8. 8

   Gradually pour in the milk, tarragon and poultry seasoning, while whisking.

9. 9

   After all of the milk has been added, bring to a boil then immediately lower the heat to low whisking constantly. Let the gravy slowly bubble for 5 minutes, stirring occasionally, over low heat. Taste and adjust salt and black pepper to your taste.

10. 10

    You can adjust the consistency adding more milk to thin, if desired. Serve immediately drizzled over pork tenderloin.