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.
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!
1 comment:
All looks good.
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