Too hot for a outside smoke ( 110* ) so time for a inside cook. Had a whole pork loin so I measured out 2" cuts for the whole loin.
Here are two of the medallions at the end, the rest vac pk and into the freezer.
Between layers of saran wrap and hammered down to 1/2"
Dredging flour,one egg whisked with 2 tsps hot sauce
one steak dredged and into the egg mixture, the 2nd dredged and ready for the egg mixture, salt and pepper to taste.
3 tbs veg oil into a iron skillet, med - high heat, and when the oil shows a shimmer, in goes the steak.
Now to a rack to drip dry. Time for gravy.
2 + tbs flour ( from dredging ) into the remaining oil and whisk to make a roux, add 3 - 4 c milk, med-high heat, stir until thickness you desire, salt and pepper to taste.
Gravy is ready, time to plate.
Time for some gravy.
Garlic mashed potatoes, tomatoes from my garden, cottage cheese with chopped chives and a touch of ranch dressing.
More gravy for me please, now I am ready to eat.
