What more do I need to say?
The other night I served up:
|Yes, this old pie tin has a|
history and a story...
- Canned shelly (bean only, no green) home-grown pink half-runner beans, also known as pink-half-runners and favorited by southern Appalachian folks in the know
- Super thick slices of sweet yellow onions that you can sink your teeth into
- Plain white cornbread
- Pork tenderloin sliced, floured and fried.
I simply heated the beans that came from the family farm. I added NOTHING for nothing was necessary. My mother grew and canned them, with a little help from my brother, myself, and my ex husband.
I baked my mother's cornbread recipe. Self-rising white cornmeal, bacon grease (staple in my kitchen), and sweet milk. I'll post this recipe soon (if it isn't already in here somewhere).
The pork tenderloin was on sale at Kroger for $1.99 a pound. Instead of cooking pork chops, I did the following:
- Sliced the 3.5 pound tenderloin into about 15 fairly tick slices
- Brined them until ready to cook about 5 at a time
- Pulled one slice out of the brine at a time, dripping wet
- Flopped that puppy down in an old pie plate filled with flour
- Added a little fresh ground black pepper and Penzey's Northwoods Spice to one side and flipped to coat with flour.
- Dropped the meat into the hot canola oil in a preheated fry-pan on medium to medium-high heat (5 at a time) and turned after about 8 minutes.
I'm a little fuzzy on how long to cook pork. But, I know I do not leave Any PinK meat so I did a total of 15-20 minutes per slice. While I'll eat rare beef, I like my pork and cooked "over-done".