This speedy recipe for pork tenderloin with milk gravy pairs quick-cooking tenderloin slices with a creamy milk sauce for a satisfying comfort food supper.
Let’s talk pork. Pork and I have ISSUES, meaning that I have all kinds of trouble making the tender, scrumptious pork of my dreams.
However! I have figured out that if either a slow cooker or a pork tenderloin is involved, all my pork issues disappear, and I can count on some delectable results without a dry piece of pork in sight.
And since we have now moved firmly into chilly weather around these parts, a warm comfort food supper of sliced pork tenderloin with a creamy milk gravy is just the ticket.
(Side note: I recently learned that pansies will hang in there all winter long here in the Carolinas! My friend Jason just replanted my kitchen herb barrels with ornamental kale and pansies, and so far, so good!.)
So, back at the recipe….
What is pork tenderloin?
The most important thing I can tell you about pork tenderloin is NOT to mix it up with pork loin, which is a whole ‘nother cut of meat.
Pork tenderloin usually comes in a long round strip of meat, and is very lean – comparable to a chicken breast. It’s also pretty affordably priced.
You can roast it whole, but I like to cut it into about one inch slices and cook it on the stovetop, where it cooks up super quickly.
And in this case, I like to smother it in milk gravy, which is the Southern Husband’s favorite favorite favorite.
In this case, the milk is evaporated milk, which is basically milk with a lot of the water removed so it is extra dense and creamy. You can usually find it in the baking aisle of your supermarket (it doesn’t need to be refrigerated until it is opened).
How To Make Pork Tenderloin With Milk Gravy!
Combine a half cup of flour and a pinch of salt in a wide bowl or pie plate. Cut your lovely pork tenderloin into one inch slices and dredge them in the seasoned flour until they are fully coated (and hang on to that flour, we are going to use it later!
Put a little canola oil in a large skillet over medium high heat. When the oil is hot, cook the pork slices for 3 to 4 minutes on each side until they are golden brown (if you are using a cooking thermometer you want them at 145 degrees). Put them on a plate and cover them with foil.
Pour a 12 ounce can of evaporated milk into the same skillet and bring it to a simmer over medium high heat.
Add three tablespoons of the seasoned flour that we used to coat the pork to the skillet and whisk it into the evaporated milk. Continue cooking your glorious gravy over low heat until it is smooth and thickened.
More tips for making pork tenderloin with milk gravy!
I know, we don’t like lumps! I usually put the flour in a fine mesh strainer (the little hand-held kind) and shake it into the skillet while I whisk away. Works every time!
You can use whole milk if you need to – the gravy will not be as thick or creamy, but it will still taste just fine!
Divide the pork between plates, ladle on the milk gravy, garnish with a little fresh thyme and serve it up!
I like to put my pork slices on a bed of mashed potatoes or whipped cauliflower so that there is something to catch every single drop of that scrumptious gravy. YUM.
And if you have any other pork secrets I need to know, tell me in the comments!
OTHER PORK RECIPES WE LOVE!
This easy recipe for slow cooker red wine shredded pork cooks low and slow all day in a spiced wine bath for a rich and flavorful dinner. |
All the flavors of spicy pork tamales are here in this easy skillet tamale pie! A quick and hearty one pot version of this favorite supper. |
This elegant recipe for pork medallions with buttered mustard sauce looks fancy but is so simple to make! Tender pork and a creamy, tangy sauce make for a perfect dinner. |
Want to round out your meal? This recipe pairs well with...
Pork Tenderloin with Milk Gravy
- Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4
Category: Dinner
Method: Stovetop
Cuisine: American
Description
This speedy recipe for pork tenderloin with milk gravy pairs quick-cooking tenderloin slices with a creamy milk sauce for a satisfying comfort food supper.
Ingredients
- 1/2 cup flour
- 1 teaspoon sea salt
- 1 teaspoon dried thyme
- 1 pound pork tenderloin, cut into 1 inch slices
- 2 tablespoons canola oil
- 1 twelve ounce can evaporated milk
- Fresh thyme for garnish (optional but so pretty!)
Instructions
- Combine flour and salt in a wide bowl or pie plate. Dredge the pork slices in the seasoned flour until they are fully coated (and hang on to that flour, we are going to use it later!
- Put the canola oil in a large skillet over medium high heat. When the oil is hot, cook the pork slices for 3 to 4 minutes on each side until they are golden brown (if you are using a cooking thermometer you want them at 145 degrees). Put them on a plate and cover them with foil.
- Pour the evaporated milk into the same skillet and bring it to a simmer over medium high heat.
- Add three tablespoons of the seasoned flour to the skillet and whisk it into the evaporated milk. Continue cooking over low heat until milk gravy is smooth and thickened.
- Divide the pork between plates, ladle on the milk gravy, garnish with a little fresh thyme and serve!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
I'D LOVE IT IF YOU WOULD RATE THIS RECIPE
(AND COMMENTS ARE WONDERFUL TOO!)