Peppery Pork Biscuits – a delicious recipe with pork tenderloin, all-purpose, white cornmeal, freshly ground black pepper, salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
626
kcal
Calories
47
g
Fat
16
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound pork tenderloin, 1/2 cup all-purpose flour, 1/4 cup plain white cornmeal, 1 1/2 teaspoons freshly ground black pepper, and more.
Yes, Peppery Pork Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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