Pork Tenderloin

Trim any excess fat or silver connective tissue from the tenderloin. Slice tenderloin into ½-3/4 inch pieces. Salt and pepper both sides. Dredge in flour to get a good coating. Fry in a large skillet with vegetable oil heated to point a drop of dough from the flour will sizzle.

After all the tenderloin is cooked, scrape the browned pieces loose and leave in skillet. Add enough oil to equal 2-3 T. (enough to cover bottom of skillet). Sprinkle in 2 T flour on top of the oil trying to not make it very thick in any area. Let the flour brown to desired color, stirring as need during this process. Have 2 cups water ready. Once the flour has browned, increase heat, start adding the water and stir continuously. The liquid should be boiling at this point. Continued adding water to reach desired consistency of gravy. Stir continusly during this process. Season with salt and pepper to taste.