Country-fried pork tenderloin with gravy from Joy of Cooking (75th Anniversary Edition 2006) (page 503) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

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Notes about this recipe

  • Delys77 on March 13, 2012

    Pg 503 There are a lot of nice things about this recipe. The sprice rub works very well with the pork, and the dredge and fry approach results in a juicy and flavourful piece of meat, which is not always the case with tenderloin. The only oddity is the butterflying of the pieces. I suppose you get more of a strip shape, but really I don't see why one couldn't do medallions. Butterflying isn't much work, but also doesn't add much.

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