Jalalpeno Gravy, love at first bite.
On the way to Big Bend National Park back in the Spring we stopped at the Holland Hotel in Alpine, Tx one night and I had chicken fried wild boar with a jalapeño gravy. After arriving in Big Bend we had chicken fried something again. More chicken fried anything than I had eaten in a year. The jalapeño gravy was the best part of the dish and was worth every bite because I knew I’d be making it once we returned home.
So when I called this post Jalapeño Gravy WITH Chicken Fried Pork Tenderloin that is because I love the gravy and you can literally put it on anything chicken fried. I made this when the kids were visiting one weekend and I served it for brunch; but it could easily be a dinner entree with or without the biscuit supporting the pork tenderloin which is pounded out flat, egged, floured and fried and smothered with this wonderful gravy.
The Century restaurant at the hotel had a beautiful little courtyard where we dined. And as usual, I quizzed the waiter about the jalapeño gravy. It didn’t take me long to figure out that the gravy was milk gravy with some jalapeños and a little chili powder to turn it a pinkish color. Anyone who is a fan of milk gravy and know how to make it could figure the recipe out in a minute.
How did I make it? Well, I sautéed a couple of finely chopped jalapeños in a little bacon fat, then I added flour, salt and pepper and about 1 tsp. of chili powder. Cook the flour until it starts to brown a little because you don’t want a pasty flour taste to your gravy. When you have the flour nicely browned then you slowly stir in your milk and stir until the gravy has thickened. You can always thin it down by adding more milk if it is too thick.
Put the biscuit half (or even a toasted/grilled slice of Texas toast would be great) on the plate, top with the chicken fried (anything) and pour gravy over top. Dig in and enjoy.
Whenever we travel, I’m always searching for something interesting to try in a restaurant because I know I can make it when we get home. What have been some of your favorite meals when you have traveled?
BLAST FROM THE PAST: If you are looking for a good banana nut bread, try my recipe. It’s my sister’s husband’s grandmother’s recipe and is the best I’ve ever eaten.
Make and bake your favorite biscuit recipe.
After sautéing the jalapeños in the bacon fat, add in the flour and stir.
Stir the flour until it starts to brown and then add in the chili powder.
Slowly stir in the milk and whisk or use a wooden spoon until there are no lumps and gravy has thickened. You can add more milk to thin to the consistency you like.
Pound out the pork tenderloin pieces until thin then flour/egg/flour.
After coating the pork put on rack until ready to fry.
Fry in oil until nice and brown.
You can serve at this point or put these in warm oven until ready to put together.
Top biscuit half with a piece of the fried pork.
Cover with the jalapeño gravy.
Add some fruit, hash browns or whatever you are having for brunch or if dinner add your favorite side dishes that go with chicken fried which would likely be mashed potatoes.
- 2 Tbsp. bacon fat
- 2 Tbsp. all purpose flour
- 2 c. milk
- 2 jalapeños, finely diced
- 1/2-1 tsp. chili powder
- Homemade biscuits of Texas toast (toasted)
- 1 pork tenderloin, cut into 1" slices
- 1 egg
- self rising flour (or add salt and pepper to plain flour)
- For the pork, cut into the 1" slices and pound out using a meat mallet. Dip in flour/egg/flour and coat. Set on rack until ready to fry. When you are ready to fry heat up about 1" of oil in a skillet and fry the pork pieces until brown and crisp. You can fry this ahead and put in warm oven.
- For the gravy put the fat in a skillet and heat until hot, add in the jalapeños and saute for 4-5 minutes then add in the flour and chili powder and stir until it is starting to brown. Slowly whisk in the milk and stir until gravy has thickened.
- Ready to serve? Top a hot biscuit (or not) with the pork and then smother with the jalapeño gravy.
- You don't have to use bread under the pork medallion; I did because it was for brunch and I wanted a biscuit.