Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

This is better than any drive-through breakfast item. We love the time-saving convenience of frozen biscuits. Save even more time by spreading these with your favorite store-bought jam for a savory-sweet combo.

Recipe by Southern Living August 2013

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Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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