Gluten Free Country Fair Fried Pork
Butterflied pork tenderloin, marinated in a mix of seven spices, then dredged them in flour and gently fried them on each side. Yum.
- 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
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.