18.4ouncesSmithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin,cut into 1/2-inch slices
PREPARE THE GRAVY:
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until golden (a minute or two). Slowly whisk in the chicken broth and continue cooking until thickened. Whisk in the milk until smooth and continue to heat until it has thickened a bit more. Turn off the heat and set aside while you prepare the pork.
PREPARE THE PORK:
Heat the olive oil and butter in a large nonstick skillet over medium heat until ripples begin to form.
While the pan is heating, put flour in one bowl. Whisk together the egg and milk in a second bowl.
Dredge the pork slices in the egg batter and then dip in the flour to coat. Add the coated slices to the skillet. Cook for about 3 minutes, until golden brown. Flip the pork and continue to cook for a few more minutes until golden on the other side (and cooked through).
Serve the chicken fried pork with gravy drizzled on top.