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Country Kitchen
June 1, 2012 Previous Recipe | Next Recipe
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WORKING MAN’S PORK CHOPS Catherine Wood – Autauga County
POLYNESIAN PORK CHOPS JoAnn C. Laney – Russell County
CROCK POT PORK CHOPS WITH SOUR CREAM SAUCE Kristin Quick – Cullman County
PORK ROAST June Dunn – Union Springs
HAM ROLLS Pat Schrand – Coffee County
PORKER POTATO MEAL Phyllis Jones – Cherokee County
PORK TENDERLOIN & BISCUITS Mary Tucker – Fayette County
TUSCAN PORK LOIN ROAST Elaine Helms – Geneva County
EASY MEXICAN SKILLET Phyllis Johnson – Calhoun County
SASSY ROAST PORK Carol Simpson - St. Clair County
PORK PICATTA Sue Walters – Etowah County
TENDERLOIN AND GRAVY Clyde Smith – Jackson County
ALABAMA BBQ RIBS Shirley Ezzell – Franklin County
BAR-B-QUE PORK LOIN Patricia Windsor – Coosa County
BACON AND TOMATO DIP Jennifer Dickerson – Lauderdale County
PORK TENDERLOIN & BISCUITS Mary Tucker – Fayette County

1 whole tenderloin
Salt and pepper
Flour
Canola oil
Biscuits (homemade or frozen, prepared according to package instructions)

Cut tenderloin into ½-inch thick slices. Salt and pepper slices. Dredge slices in flour on each side.
Heat canola oil in a skillet. Fry tenderloin slices, turning when golden to cook through. Place sliced tenderloin in split biscuits. Serve with fresh fruit. May also be served with jalapeno slices and hot mustard for those who like it spicy.





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