Here is a recipe for what we had for breakfast.
PORK TENDERLOIN (For Breakfast)
1 Pork Tenderloin
4 Tablespoons All Purpose Flour
Salt, Fresh Ground Black Pepper, Sweet Basil, Paprika, MSG to taste
2 Tablespoons Cooking Oil
8 Ounces Water
1/2 Teaspoon Kitchen Bouquet
Trim all fat and membrane from the Tenderloin. Cut the Tenderloin into one-half inch rounds. Using a wide bladed knife, meat cleaver or drinking glass press the Pork pieces to where they are about a quarter of an inch think.
In a small, shallow bowl mix together the Flour and Spices. Heat Oil in a heavy skillet to medium hot. Dredge the Pork Tenderloin pieces in the Flour/Spice mixture. Shake off any excess. Fry Pork for about 3 minutes on each side. They should be golden brown. Remove Pork from the skillet and place on a warm plate. Keep about 2 Tablespoons of Oil in the hot skillet (some addition may have to be added). Add what flour is remaining to the skillet and make a roux. When the roux is brown in color add the water making a gravy. Add about 6 ounces of water at first and if the gravy is too thick use the other 2 ounces to thin it. Use a wire whisk to make the gravy smooth and be sure that all scrapings from the frying are used. Add the Kitchen Bouquet and whisk to mix. Reduce heat to low. Add the Pork back to the gravy, cover and simmer for 15 to 30 minutes, stirring from time to time. Serve over hot biscuits.
- I would use about 1/4 teaspoon or a little less of each spice to start until more or less meets your taste.
- Kitchen Bouquet is a browning and seasoning sauce for meat, gravy and stews and is a trademark of the HV Food Products Co. of Oakland, CA