Sawmill gravy, or country gravy, is probably the most common gravy used in here in the Southern region of the United States. Cooks like my Mom and Gramma's, had no idea what they called cream gravy was actually made just like a bechamel sauce. It's cooked right in the pan using milk or cream, pan drippings, a little flour and seasonings of choice, and extra butter if needed. You can add sausage, if you're making it for breakfast or eat it on it's own drizzled over mashed potatoes or chicken fried steak. Or, last but not least, a piping hot, fresh from the oven biscuit. This simple country dish is not a weekly feature at our house, it's really more of a treat. It's a meal that takes me back to my roots, and it's comfort food at it's best.
Slice the pork tenderloin into 3/4 inch thick pieces. In a bowl, mix together the 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 cooking for around 4 minutes on each side. If the tenderloin is thicker, it may take a little longer or thinner a little less time. Cook in batches, then remove to a platter, cover and keep warm.
To make the gravy, reserve 2 Tbsp of pan drippings and add 3 Tbsp of butter. Sprinkle the reserved flour into the pan and stir to combine. Cook for about 1 minute scraping any brown bits off the bottom of the 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, stirring occasionally, over low heat for 5 minutes. Adjust the salt and black pepper to your taste. You can adjust the consistency at this point and add more milk if you prefer the gravy thinner. Serve immediately, drizzled over the pork tenderloin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (346g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 758 | ||
Calories from Fat: 515 (68%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 57.3g | 76 % | |
Saturated Fat 15.9g | 79 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 21.4g | ||
Cholesterol 162.4mg | 50 % | |
Sodium 604mg | 21 % | |
Potassium 893.8mg | 24 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 15.6g | ||
Protein 43.7g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 758
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.