Recipes and Stories

5 November 2018: Autumn Breakfast Biscuits Stuffed with Pan-Fried Pork Tenderloin

November 5, 2018

Tags: Classic Southern Cooking, Classical Southern Cooking, Pork, Pork Tenderloins, Pan-Fried Pork Tenderloin Medallions, Pork Tenderloin-Stuffed Buttermilk Biscuits

Hot, freshly-baked buttermilk biscuits stuffed with pan-fried pork tenderloin, an old time "hog killing day" breakfast treat.
Some of my very best childhood memories are tied to the cool, crisp days of autumn—and not merely because it happens to be the time of year when I was born. There’s something about the cool, clear air, golden light, and rituals of the season that are always renewing and reassuring.

One ritual of autumn that has been nearly lost to us all is the annual hog killing day. I confess to having only a vague memory of those days from when we lived in Grassy Pond, a little farming community outside Gaffney, South Carolina. But the memories that have been passed down by my mother and her parents have been told and retold until they’re almost as vivid as if I’d been right there beside them, (more…)