Country-Fried Pork with Gravy

Name: Country-Fried Pork with Gravy
Yield: Serves 4
Cuisine: US & Canada, American
Ingredients: 3 tablespoons, unsalted butter; 1/4 cup, finely chopped onion; 3 tablespoons, all-purpose flour; 1 , garlic clove, minced; 1 teaspoon, dried sage leaves; 1/2 teaspoon, paprika; 2 cups, low-sodium chicken broth; 1 cup, whole milk; 4 teaspoons, Worcestershire sauce; , Salt and pepper; 2 cups, all-purpose flour; 1/2 cup, cornstarch; 2 teaspoons, garlic powder; 2 teaspoons, onion powder; , Salt and pepper; 1 1/2 teaspoons, baking powder; 1/4 teaspoon, cayenne pepper; 1/2 cup, whole milk; 2 , large eggs; 1 (1-pound), pork tenderloin, trimmed, cut crosswise into 4 pieces; 1 cup, peanut or vegetable oil

10 comments

Appears in Cook's Country February/March 2012

Though nice and tender, this little piggy was too bland.

SERVES4

TIME1½ hours

WHY THIS RECIPE WORKS

The term “country fried” (or chicken fried) implies a floury, craggy, crispy coating. But translating this coating from steak to pork was harder than we thought. Starting with boneless, center cut pork loin gave us dry and tough results. If...

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