PORK LOIN BREAKFAST RECIPES
PORK TENDERLOIN BISCUITS : TASTE OF SOUTHERN
Follow our easy, step-by-step, photo illustrated recipe on how to make Pork Tenderloin Biscuits. These are an old Southern favorite, and so quick and easy to make. Have some for breakfast, freeze some for later.
Provided by Steve Gordon
Total Time 26 minutes
Prep Time 20 minutes
Cook Time 6 minutes
Yield 8
Number Of Ingredients 4
Steps:
- Rinse tenderloin under cool running water. Pat dry.
- Carefully remove any silver skin or sinew from the tenderloin.
- Slice about 1 to 1 ½ inch thick slices.
- Place slices between plastic wrap or in a plastic food storage bag.
- Pound the tenderloin to flatten. About ½ inch thick.
- Place flour in a small bowl or on a plate.
- Add the tenderloin.
- Season with salt and pepper to taste.
- Dredge both sides of tenderloin in the flour. Shake off any excess flour.
- Add about ¼ inch of cooking oil to skillet.
- Carefully place floured tenderloins in hot skillet.
- Brown on each side, about 2 to 3 minutes each.
- Remove from skillet when done, place on paper towel to drain.
- Serve tenderloin slices between a hot buttermilk biscuit.
- Enjoy!
BREAKFAST PORK HASH RECIPE - FOOD.COM
Not just for breakfast -- one of the many uses for leftover pork is to create a simple, fast and delicious hash with potatoes. Mmm... total comfort food! Add some perfectly cooked smoked bacon and I'm in hog heaven...so to speak.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet over medium-high heat. Add potatoes and onions, then season and stir to coat. Spread into in as much of a single layer as possible and let cook for 5-8 minutes periodically stirring to brown all sides.
- Add 1/2 cup water, cover and let cook for 8 minutes.
- Remove lid, add pork and finish on high until heated throughout and potatoes reach desired color and crispy exterior.
Nutrition Facts : Calories 364.4, FatContent 7.2, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 24.6, CarbohydrateContent 69.1, FiberContent 8.9, SugarContent 4.5, ProteinContent 8.1
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