Peppery Pork Biscuits

Ingredients

• 1.5 teaspoons pepper black freshly ground
• 12 servings let set min. spread 
• 0.5 cup flour all-purpose
• 10  biscuits frozen
• 0.5 cup milk 
• 1 pound pork tenderloin 
• 1 teaspoon salt divided
• 0.5 cup vegetable oil 
• 0.3 cup cornmeal plain white

Equipment

• bowl
• frying pan
• paper towels
• wire rack
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Remove silver skin from tenderloin, leaving a thin layer of fat.
2. Cut tenderloin into 1-inch-thick pieces.
3. 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.
4. Stir together flour, cornmeal, pepper, and 1/2 tsp. salt in a shallow dish.
5. Pour milk into a bowl.
6. 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.
7. 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.
8. Drain on a wire rack over paper towels.
9. Serve on biscuits with jam.