Fried Pork Tenderloin
This easy fried pork tenderloin recipe is perfect for family dinners, sandwiches, and meal prepping! It’s a one-pan meal quick enough for weeknights but impressive enough for company.
I’m on a Southern kick lately, recreating a lot of my childhood soul food favorites to be gluten-free. I expected fried pork tenderloin to be difficult because I wanted that nice, light breading, just enough for some crispiness and extra bulk to soak up the gravy. It turns out, gluten-free flour has no trouble getting the perfect texture! The gravy stays nice and smooth, the crust on the pork sticks well, and not a single soul could tell that it’s gluten-free. This fried pork and gravy is going to be your new comfort food go-to, and those leftover sandwiches will hit the spot, too.
Why you will love this fried pork tenderloin:
- It’s ready in 30 minutes & doesn’t dirty a ton of dishes.
- You won’t need a ton of oil since we’re pan-frying, not deep frying.
- There’s no waste because you it’s freezer-friendly, reheats beautifully, and can be turned into great sandwiches for a different leftover meal.
Ingredients
- Pork Tenderloin – Choose one around 1-1.5 pounds.
- Flour – I used gluten-free, but you can use all-purpose if you prefer.
- Seasonings: Garlic Powder, Onion Powder, Paprika, Salt, and Pepper
- Butter and Avocado Oil – The perfect mix for flavor and texture!
- Chicken Stock and Heavy Whipping Cream – Only needed if you’re making the gravy (which I highly recommend.
How to Fry Pork Tenderloin
This is an easy recipe, but you will need a bowl or plastic bag, a large skillet with a lid, and a whisk.
- Prep your ingredients. Combine the flour and seasonings in a bowl and set aside. Slice pork tenderloin into 8 pieces and pound them, flattening them to 1/2-inch thickness.
- Bread the pork tenderloin. Dredge each piece in the flour mixture or add the pork and flour mixture to a bag and shake until each piece is perfectly coated.
- Fry. Heat the butter and oil over medium heat in a large skillet. Once hot, add in the pork, leaving some space between each so that they don’t steam. Cook 3-4 minutes per side, then remove and set aside for now.
- Make the gravy. Turn the heat down to medium-low and add additional butter to the skillet. Stir in your flour to make a roux, cooking about 1 minute while constantly stirring. Slowly whisk in the stock until smooth, then stir in heavy whipping cream. Simmer 2-3 minutes until thickened.
- Finish the pork. Return your pork tenderloin to the skillet and cover with a lid. Allow it to simmer on low for 2-3 minutes. Once pork is cooked through and registers 145°F, spoon the gravy over the pork and serve immediately.
What to Serve with Pan Fried Pork Tenderloin
We love these topped with some chopped fresh herbs and these Best Ever Mashed Potatoes on the side. Here are a few more side dishes that would be great with the pork and gravy:
Storage and Reheating
- Fridge: Store pork and gravy separately for the best texture. Use airtight containers and enjoy within 3-4 days.
- Freezer: Wrap pork chops in plastic wrap, then store in freezer bag for up to 6 months. Store gravy in freezer-safe wide-mouth jar leaving space for expansion.
- Reheating: Reheat pork in oven (350 for 5-10 minutes) or air fryer (350 for 2-4 minutes). Slowly warm gravy in a saucepan, whisking in a bit of warm heavy cream if the gravy seems grainy.
More Great Recipes
Get the Recipe: Easy Pork Tenderloin Recipe
Ingredients
For Pork Tenderloin:
- 1-1.5 pound pork tenderloin
- 1/4 cup flour, I used gluten free
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter
- 2 tablespoons avocado oil
For Gravy:
- 2 tablespoon butter
- 2 tablespoon flour, use leftover dredge if possible
- 1 cup chicken stock
- 1/2 cup heavy whipping cream, + more if you would like it creamier
Instructions
- Prep: Slice pork tenderloin into 8 pieces and pound to 1/2 inch thickness. Combine flour, garlic powder, onion powder, paprika, salt, and pepper in a small bowl.
- Dredge each piece of pork in the flour mixture, coating well. (I add the pork and flour mixture to a ziplock bag and shake until completely coated)
- Heat butter and oil in a skillet over medium heat. Cook pork 3–4 minutes per side until golden brown. Remove and set aside.
- Reduce heat to medium-low. Add butter to the skillet. Stir in flour and cook 1 minute, stirring constantly. Slowly whisk in chicken broth until smooth. Add the heavy whipping cream, stirring well. Simmer 2–3 minutes until thickened.
- Return pork to the skillet. Cover and simmer on low 2–3 minutes, until cooked through (145°F). Spoon gravy over pork and serve.
