Fried Peppered Pork Biscuit

No ratings yet

Whether enjoyed as a breakfast staple or a brunch favorite, the Fried Peppered Pork Biscuit offers a delicious fusion of crispy, peppery pork and tender, flavorful biscuits, embodying the essence of Southern comfort food.

Prep Time15

Cook Time15

Course: breakfast, brunch, lunch, dinner

Cuisine: American Southern

Servings: servings

Calories: 281kcal

Author: Blissful Foods Plus

Equipment

Ingredients

1 lb pork tenderloin
1 cup cracker meal
1½ tsp black pepper, freshly ground
½ tsp salt
½ cup milk
½ cup vegetable oil
12 frozen biscuits

Instructions

Prepare the Pork Tenderloin

Remove silver skin from the pork tenderloin. Make sure to leave a thin layer of fat. Cut the tenderloin into ¼-inch thickness.

Prepare Dredge

In a shallow bowl, stir together one cup of cracker meal, pepper, and ½ teaspoon of salt until well blended. In the second shallow bowl, pour the ½ cup of milk. Lightly salt the pork slices on both sides and dredge in flour mixture. Shake to remove any excess flour, then dip into the milk and dredge in the flour mixture again. Knock off excess flour and then repeat the process for all slices.

Bake the Biscuits

Before I start frying the pork, I will place my favorite frozen biscuit into a preheated 425℉ oven to bake. Just follow the instructions on the package.

Fry the Pork

Fry the pork slices in two batches in a 12-inch cast-iron skillet over medium heat for about 3 minutes per side or until golden brown. Drain on a wire rack placed over paper towels.

Serve

Within minutes of frying the pork, the biscuits should be ready to come out of the oven. Split the biscuits, add the fried pork and spread on the Fig Onion Jam, recipe included, for a flavorful Pigs and Figs biscuit delight..

Notes

I prefer Cracker Meal for my fried food needs because of the extra crispness it delivers. If you don't have Cracker Meal, use your favorite coating or substitute 3/4 cup of all-purpose flour plus 1/4 cup white cornmeal.

Nutrition