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Chicken Fried Pork Tenderloin Sliders With Bacon Country Gravy

Chicken Fried Pork Tenderloin Sliders With Bacon Country Gravy Recipe

Nick @ DudeFoods.com
These chicken fried pork tenderloin sliders are pretty great on their own, but when you top them with bacon country gravy? Game over! Delicious!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 8 sliders

Ingredients
  

  • 4 slices bacon
  • 1 pork tenderloin
  • 2 quarts oil for frying
  • 1 3/4 cups flour
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 eggs
  • 4 1/2 cups milk
  • 8 slider buns

Instructions
 

  • Cook bacon according to the directions on the package and save the grease to use for the gravy.
  • Heat oil in deep fryer or heavy skillet to 375°F.
  • Slice pork tenderloin into 8 equal sized pieces.
  • Place plastic wrap over each pork tenderloin medallion and pound it with a meat tenderizer until it’s 1/4” thick.
  • Set up a dredging station with two bowls — 1 cup flour, 1 teaspoon ground black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika in the first one and 2 beaten eggs and 1/2 cup milk in the second one.
  • Coat each pork tenderloin medallion in the flour and spice mix, submerge in egg wash and then coat in the flour and spice mix once again.
  • Fry in batches for 3 minutes per side or until a meat thermometer inserted into the pork tenderloin reads 145°.
  • For the gravy heat the pan with remaining bacon grease on low and whisk in 3/4 cup flour, 1 teaspoon salt and 1 teaspoon ground black pepper.
  • Slowly stir in 4 cups milk and continue cooking and whisking until thick. If you want a thinner gravy add more milk. Alternatively, if you’d like a thicker gravy add more flour.
  • Dice the four slices of bacon, add to the gravy and remove the pan from heat.
  • Top each chicken fried pork tenderloin medallion with bacon country gravy and place between a top and bottom bun.