- 1 pound pork tenderloin
- 1/2 cup all-purpose flour
- 1/4 cup plain white cornmeal
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon table salt, divided
- 1/2 cup milk
- 1/2 cup vegetable oil
- 10 to 12 frozen biscuits, baked
- Fig-Onion Jam
How to Make It
Remove silver skin from tenderloin, leaving a thin layer of fat. Cut tenderloin into 1-inch-thick pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8- to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet.
Stir together flour, cornmeal, pepper, and 1/2 tsp. salt in a shallow dish. Pour milk into a bowl.
Sprinkle both sides of pork with remaining 1/2 tsp. salt. Dredge in flour mixture, shaking off excess. Dip in milk, and dredge in flour mixture again.
Fry pork, in 2 batches, in hot oil in a 12-inch cast-iron skillet over medium heat 3 to 4 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Serve on biscuits with jam.