My entree came with its own boat of brown gravy, allowing me to control how much was added to my dish. Never one for self-control when gravy is involved, I ultimately emptied the boat and doused my tenderloin and dumplings.
The tenderloin was breaded perfectly and cooked to a tantalizing golden brown. The pork was thin and tender, with no unsavory fat or gristle in sight. The homemade qualities of the dish were apparent, making me question if the tenderloin had indeed come straight from Mom's kitchen.
The dumplings were like soft little pillows, and they paired perfectly with the warm gravy.