Paulette Vickery's Recipes

Shaker Pork Tenderloins And Cream Gravy

main dish, meats

1 each pork tenderloin

Cook pork tenderloin in shortening and remove from pan. Keep warm. Use equal amounts of meat drippings to equal amounts of flour, about 2 tablespoons drippings to 2 tablespoons flour, to 2 cups milk. Heat drippings and sprinkle in flour, stirring constantly with wire wisk. Simmer, until smooth and bubbely. Remove pan from heat, and stir in 2 cups milk, stirring constantly with wire wisk to prevent lumps. Return pan to heat, and cook and stir until smooth. Season with salt and pepper.

Yield: 8 servings

NYC Nutrilink:

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