ella/TO
Sous Chef
Okay folks...I'm winging it today....I have a pork tenderloin which I sliced about 1" thick and it's now marinating in buttermilk. I thought I'd let the bmilk drip off then put the pieces in panko crumbs....fry it quickly, but....I really would like some kind of sauce or gravy.....that's what my dh will ask for.....any ideas for me?.....thanks in advance