Pork Tenderloin with Milk Gravy

PIN this recipe for Pork Tenderloin with Milk Gravy now… So you can make it later!

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.

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!