"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Christmas Tenderloin Recipe

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This recipe for Christmas Tenderloin, by , is from The Dunn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathleen Dunn

Category:
Category:

Ingredients:  
Ingredients:  
Pork tenderloin - have butcher slice thin and tenderize (ask butcher for a "pork loin")
Self-rising flour
Salt
Pepper
Oil

Directions:
Directions:
Prepare tenderloin - salt and pepper meat. Put some self-rising flour on a plate. Coat both sides of meat with flour and place into a skillet with at least a 1/4 of an inch of oil. Brown each side. You may need to cook several skillets depending on the amount of meat you are cooking.

Plain meat - place cooked meat in crock pot to keep warm and tender until time to eat.

Meat with gravy - place cooked meat in an electric skillet. Pour gravy over meat and let simmer for at least an hour.

Gravy Recipe-- After removing browned meat from skillet, add flour to oil and drippings left in skillet - salt well and brown, stirring and scraping. When browned add water until desired thickness. Start with around 1 cup of water but it will depend on how much flour and drippings you started with. Be sure to taste - if bland you need to add more salt. Pour over meat in electric skillet and simmer for at least an hour.



Personal Notes:
Personal Notes:
This is our traditional Christmas meal on the Watson side of the family going back before I was married. We have biscuits and eggs along with homemade jellies and sorghum syrup. There were times that Una and I made at least 100 biscuits and 3 dozen eggs!

 

 

 

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