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 ¼” thick.

Set up a dredging station with two bowls — 1 cup flour, 1 teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder and ½ teaspoon paprika in the first one and 2 beaten eggs and ½ 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 ¾ 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.