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slow cooked tenderloin & gravy, millie's

(2 ratings)
BISCUITMAKR avatar
Recipe by
Millie Johnson
@BISCUITMAKR
Valley Head, AL

We love venison and chevon (goat), but they can be on the tough side. I like this recipe because it makes it's own gravy and the meat turns out fork tender. Good with pork loin, too. The smell of it slow cooking will make your mouth water ! You don't know how bad I wanted to name this recipe "Goat & Gravy", lol ! I was afraid if I did, nobody would give it a second glance. Hee hee ! ;)

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 4 Hr
method Bake

Ingredients For slow cooked tenderloin & gravy, millie's

  • SOAKING
  • 1 1/2 to 2 lb
    tenderloin, 1/2" slices. I used goat but this is good with venison too.
  • 1 - 1 1/2 c
    buttermilk (enough to cover meat)
  • BREADING
  • 1 1/2 c
    flour (self-rising or regular)
  • 1 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1/4 tsp
    paprika
  • THE GRAVY FIXINGS
  • 3 c
    beef stock (not broth) *reserve 1/2 cup
  • 1 Tbsp
    worcestershire sauce
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1/4 tsp
    roasted garlic powder
  • 2 1/2 Tbsp
    cornstarch
  • salt to taste, as stock has salt
  • 1/4"
    oil in skillet for frying

How To Make slow cooked tenderloin & gravy, millie's

  • 1
    Soak sliced tenderloin in buttermilk for a couple hours in the fridge. Sometimes I do this overnight. Do not drain.
  • 2
    Breading: Combine flour, garlic and onion powder, paprika, salt and pepper for breading.
  • 3
    Heat oil in skillet.
  • 4
    With tongs or a fork, bread loin slices in flour mixture, then brown on each side. Remove to a paper towel covered plate to drain of excess oil.
  • 5
    Spray a 11"x7" casserole dish with non-stick spray. Line the fried tenderloin into dish.
  • 6
    Gravy fixings: In medium sized bowl add 2 1/2 cups of the stock, plus garlic and onion powder, pepper, roasted garlic powder, Worcestershire sauce, salt to taste.
  • 7
    In the reserved 1/2 cup stock, add the cornstarch and mix quickly. Pour into the gravy mixture in bowl and stir.
  • 8
    Pour over meat, cover with aluminum foil and bake for 1 hour at 350F, then reduce heat to 275F for another 2 hours or till fork tender. Remove from oven and let set for a few minutes before serving.
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