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 Smithfield Roasted Garlic & Herb Marinated Fresh Pork Sirloin into four equal sized portions and butterfly each piece by slicing almost completely through it and then “unfolding” it to twice its original size.

Place plastic wrap over each piece of pork sirloin and pound it with a meat tenderizer until it’s 1/4" thick.

Set up a dredging station with two bowls — 2 cups flour, 1 tsp ground black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder and 1/2 tsp paprika in the first one and 3 beaten eggs and 1 cup milk in the second one.

Coat each pork sirloin piece 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 sirloin 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 Chicken Fried Pork Sirloin with the Bacon Country Gravy and serve.