Butterfly: There are 2 pork 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 pork.