Peppery Pork Biscuits

By LRay

Southern Living, AUGUST 2013, Page 128.

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.

Ingredients

• 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
• 1/3 cup chopped sweet onion
• 1 teaspoon olive oil
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon dried crushed red pepper
• 1 (11.5-oz.) jar fig preserves
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt

Details

Servings 10
Adapted from myrecipes.com

Preparation

Step 1

1. 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.

2. Stir together flour, cornmeal, pepper, and 1/2 tsp. salt in a shallow dish. Pour milk into a bowl.

3. 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.

4. 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.

Fig-Onion Jam

Preparation
Sauté onion in hot olive oil in a medium saucepan over medium heat 4 minutes. Add rosemary and dried crushed red pepper, and sauté 1 minute. Stir in fig preserves, lemon juice, and kosher salt. Cook, stirring often, 1 minute or until hot. Serve warm.