In this article, we will guide you through a simple and delicious recipe for Pork Tenderloin Biscuits. This beloved Southern classic is quick and easy to make, making it a perfect option for breakfast. Whether you want to indulge in it right away or save some for later, we’ve got you covered. So, let’s get started!
Southern Pork Tenderloin Biscuits Recipe
Pork Tenderloin Biscuits have always been a favorite breakfast dish in the South. While fast food places may not serve them anymore, local Mom & Pop Restaurants know that they are a crowd-pleaser.
Imagine a hot and buttery Buttermilk Biscuit filled with a generous amount of fried pork tenderloin. It’s a satisfying way to kickstart your day, especially when paired with a cup of coffee.
When I was growing up, we used to raise hogs on our farm. I still remember the distinct aroma of the pig pen located at the edge of our garden plot. We would plan a “hog killing” day on Thanksgiving, ensuring that we had enough pork for the cold winter months ahead. Those were the days we felt truly grateful.
After my father would remove the tenderloin, Mama would take it to the kitchen and prepare a mid-morning treat for everyone involved in the day’s work. Biting into her homemade Buttermilk Biscuits with a piece of freshly fried tenderloin was a delightful experience that made us forget the cold and appreciate the hard work put in by the adults. It was just the beginning of many delicious meals we would enjoy throughout the season.
Thankfully, Mama taught me how to make her biscuits, and now we no longer have to go through the extensive process of pig-raising. I can simply head to a local restaurant or whip up a batch of biscuits and fry my own tenderloin in a matter of minutes.
I usually enjoy one or two biscuits while they’re still hot, and then I wrap the rest and store them in the freezer for quick breakfasts in the future. But no matter how you choose to savor them, these Pork Tenderloin Biscuits are guaranteed to please.
Tenderloins are readily available in grocery stores across the South, and they are quick and easy to prepare. However, it’s important to avoid overcooking them, as they can dry out easily. These biscuits make a wonderful meal to share with your loved ones.
If you’re ready to give it a try, let’s dive into the recipe!
How to Make Pork Tenderloin Biscuits
Before we begin, let’s gather the necessary ingredients.
It’s essential to differentiate between “Pork Loin” and “Tenderloin” when shopping. Tenderloins are usually sold in pairs, weighing around one pound each. On the other hand, Pork Loin is larger, weighing between 3 and 5 pounds each. For this recipe, we will be using tenderloins.
Start by rinsing the tenderloin under cool running water. In this recipe, we will only be using one tenderloin, but you can save the other for additional recipes.
Carefully remove the thin silver skin from the tenderloin with a sharp knife. Ensure that you don’t cut into the meat itself.
Next, cut away the thicker “sinew” present at one end of the tenderloin. This piece is tough and chewy, so it’s important to remove it.
Once trimmed, your tenderloin is ready to be sliced. If you plan to roast or brown the tenderloin, consider tucking the thin end under itself and securing it with kitchen twine to ensure even cooking. However, for this recipe, we’ll be pan-frying the tenderloin.
Using a sharp knife, slice the tenderloin into pieces that are approximately 1 to 1 1/2 inches thick.
To tenderize the slices, place them between plastic wrap or in a sealable plastic bag. Using a heavy object like the bottom of a measuring cup, saucer, or coffee cup, pound the tenderloin medallions until they are about 1/2 inch thick or slightly thinner. Thinner slices will be more tender when cooked.
Cooking the Tenderloin
Coat each slice of tenderloin with flour, adding a dash of black pepper and salt to taste. Shake off any excess flour.
Heat a skillet with about 1/4 inch of cooking oil over medium heat. Carefully place the coated tenderloin slice in the hot skillet.
Fry the tenderloin on each side for approximately 2 to 3 minutes. Thinner slices will cook faster, so keep an eye on them.
Once the slices are cooked, remove them from the skillet and let them drain on a plate lined with paper towels.
Now it’s time to assemble your Pork Tenderloin Biscuits. Take a Buttermilk Biscuit and fill it with a piece or two of the fried tenderloin.
Feel free to add additional toppings like fried eggs or cheese, but I prefer to enjoy them just as they are. A little bit of Duke’s Mayonnaise can also add a tasty touch. Trust me, it’s a satisfying combination.
Have you ever cooked tenderloin or indulged in a delicious tenderloin biscuit? I would love to hear your thoughts and experiences with this recipe. Please take a moment to leave your comments below. I personally review each comment before it appears on our family-friendly website, so thank you in advance for sharing.
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Tags: Buttermilk, Duke’s Mayonnaise, made from scratch, main dishes, pork, pork tenderloin, pork tenderloin biscuits recipe, sandwiches, southern pork tenderloin biscuits, Steve Gordon, Taste of Southern
Category: Breakfast, Main Dishes, Pork, Sandwiches