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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.
Course Main Course
Cuisine American
Keyword fried pork dinner ideas, pork tenderloin
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6


  • 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.