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As most of you know, this Tuesday, March 9 would have been Kelsey's 17th birthday. We don't want the day to be a sad day, so we are using it to celebrate the first annual HAPPY Day. We'd like all of you to celebrate with us. First, please wear your Kelsey Quote shirts and ban all whining and complaining for the day! Second, our family has a tradition that on your birthday, you get to pick your favorite meal for supper (Kels always managed to turn it into breakfast, lunch, & supper!). Kelsey's choice every years was fried pork tenderloin, mash potatoes with gravy, biscuits, and green beans. For dessert she and Teresa usually made a Red Velvet Cake. We intend to continue this fine tradition on March 9. So, if you are so inclined you can join us in the celebration by making the same meal for your family. There's nothing healthy about it, but MAN is it GOOD!
Here's how we make fried pork tenderloin and gravy. Slice your tenderloin pretty thin (1/4" or less) and then pound the pieces until they are almost paper thin. Figure on two slices per adult, one for kids & moms on diets.
Now here's the real secret! Emeril often says, "I don't know where you buy your flour, but mine doesn't come seasoned." Well, our does! Hopefully, your grocery will have it. It's called "Kentucky Kernel Seasoned Flour". It's awesomely good for frying! You can still make the tenderloin without it, but we will feel sorry for you as we eat ours.
Dredge the tenderloin in the Kentucky Kernel, then in a standard egg wash, and back in the flour again. You can then either deep-fry, or pan fry the tenderloin pieces until they are a nice golden brown. Let them rest on a cooling rack sitting on newspaper or paper towels to catch the oil that will drip off them. I don't like putting the pieces directly on paper towels because it makes them soggy. After you've fried all the tenderloin, drain the oil and the crispy bits from the bottom of the skillet. Save about 1/4 cup of the oil.
Make a roux for the gravy using the oil you saved and an equal amount of fresh Kentucky Kernel. Let the roux cook for just a few minutes then add about two cups of milk. Stir, stir, stir constantly until the gravy begins to thicken. If the gravy gets too thick just add more milk (You can also try just using 2 Tbs of oil and flour, but that's never enough gravy for us!) Making the gravy is usually the last thing I do, and we like to serve it right out of the iron skillet.
I like gravy on my fried pork tenderloin, but Kelsey never did AND she always consider the tenderloin to be finger food!
As you can imagine, last week began a very emotional time for our family. Mostly, it's been so exciting to see everything connected with "Smoke & Mirrors". It's brought back a flood of memories for us all. We appreciate all of your support. Being able to share all this with you all is more help than you know! We'd love to hear about your HAPPY Day celebrations.