Mmmm, makes your mouth water just saying those words!
My wife decided it was time to cook up some pinto beans, so I was smelling that all day as they cooked. Then she asked me what I wanted with them, besides the obvious - cornbread, so I started digging in the freezer and came out with a brick hard pork tenderloin.
I let it lay around all day while the beans cooked, and finally, just in the nick of time, it thawed enough for me to slice it into 1/2" pieces.
I decided to put the slices in a bowl, dump in some minced garlic, liberally sprinkled it with salt and pepper, and just touch of cayenne, and then threw in some self-rising flour to hold all of the ingredients together.
About 10 minutes before the timer went off, signaling the cornbread was done, I dropped the coated slices into some hot olive oil. I fried them to a golden brown and the let them drain on paper towel.
We chopped up the cornbread and poured the beans and juice over it, laid about 6 slices of tenderloin on the plated, and I just happened to have a jar of pickled okra in the fridge. Man, it was sure tasty!
You should try it...if you have some slaw...that would be yummy too!