It’s summertime which means time for a new recipe. This pork recipe is sure to be one of the favorite dishes at your next summer picnic!
Recently, I purchased this tenderloin at the supermarket. Sautéed, tenderloin has always been a favorite in our house. However, it’s a dish that we eat often, and I knew we would all enjoy a new twist on our old favorite.
I searched through some recipes on the internet, considering gluten free ingredients and the spices that my family preferred, and I came up with a new recipe: Country Fair Pork!
I butterflied the tenderloin, marinated them in a mix of seven spices, then dredged them in flour and gently fried them on each side.
Why the name Country Fair Pork? Because when John tasted this new dish, he exclaimed,
“This tastes like something we would get at the country fair!”
I hope you enjoy my new recipe when you want to spice things up a bit.
More recipes like this
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Pork Tenderloin Cordon Bleu: In this recipe, tenderloin is stuffed with ham and Swiss cheese, tender roasted to perfection, and smothered in a creamy cordon bleu sauce. Yum.
Gluten Free Crispy Chicken Fingers (With Healthy Cooking Tips!): When eating out in restaurants, the chicken fingers are usually cooked in a shared frier and coated in a batter. Definitely not gluten-free. These crispy chicken fingers are such a fun treat and safely gluten-free.
Gluten Free Country Fair Fried Pork
Ingredients
- 1 tablespoon Paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sage
- 1/2 teaspoon oregano
- 1/2 teaspoon mustard powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pepper
- extra virgin olive oil
- 1/2 cup Gluten Free All Purpose flour
- 3/4 cup milk
- 2 pork tenderloins
Instructions
- Butterfly: There are 2 tenderloins in the package. Cut each across into 3 pieces. Then butterfly each piece by making a lengthwise cut along the vertical side. Stop about 1/2 inch through, open and lay flat.
- Sprinkle with spice rub: Combine all seven spices in a small bowl. Sprinkle evenly on the meat and rub over both sides. Let meat marinate for 1/2 hour in the refrigerator.
- Dredge in flour and fry: Heat oil in a skillet over a medium-high heat. Dredge each tenderloin piece in flour and fry in batches about 4 minutes on each side. Set aside.
- Prepare gravy: Drain all but 2 tablespoons of oil from the skillet. Add milk and heat to low boil. Scrape up browned bits from the bottom of skillet as gravy thickens. Pour over your finished dish.
Nutrition
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Kebba Buckley Button says
Barbara, I’m visiting from the UBC. I’m thrilled that you are on the GF bandwagon. So important for so many. I would like to add a suggestion: Perhaps it’s a typo, but you have “all purpose flour” listed as an ingredient. It is wheat and not gluten free. Bob’s Red Mill does have gluten-free flour and also white rice flour, which you can use in this recipe and most others. I even make baked goods with white rice flour, just substituting equal volumes for the all-purpose flour listed in the recipe. All the best in your GF journey!
Barbara says
Thanks for the head’s up, Kebba. When you click on the link, it takes you to Bob’s Gluten Free flour. I added gluten free to the ingredient listed.
Kebba Buckley Button says
Barbara, so glad you updated that. Many need that specificity. Recipe sounds yum!
Sherri says
Sounds delicious Barbara! We’ll have to give it a try 🙂
Barbara says
Terrific Sherri. Thanks for following my Facebook page, too!