Pork Tenderloin with Milk Gravy
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🔎 A quick look at this recipe
- What It Is: A quick and easy recipe for tender pork medallions topped with rich, creamy Southern milk gravy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories: 328
- Cooking Method: Stovetop
- Good For: A quick comfort food dinner, a dependable way to cook pork, a hearty cold weather supper.
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Why this recipe works
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 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.
Why is that? It’s because pork tenderloin cooks more quickly and so it stays tender. And in the case of this recipe, that pork tenderloin is paired up with a creamy silky sauce using evaporated milk, which creates a richer, creamier gravy than regular milk without using heavy cream.
And! Cooking everything in the same skillet let’s you capture all the flavorful browned bits from the pork, adding adding even more richness to the sauce.
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.
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See the recipe card for full information on ingredients and quantities
How to make this recipe
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!
Recipe FAQs
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!
The main difference between evaporated milk and regular milk is that evaporated milk has had about 60% of its water removed, making it thicker, creamier, and more concentrated in flavor. It is also shelf stable, meaning you don’t have to refrigerate it until you open it.
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!
You can! You can cook the pork and prepare the gravy up to a day ahead. Store them separately in the refrigerator, then gently reheat the gravy over low heat, whisking occasionally and adding a splash of milk if needed. Reheat the pork in the gravy just until warmed through to keep it tender, then serve with the gravy spooned over the top.
Pork Tenderloin with Milk Gravy
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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!