A Simple Country Supper – Breaded Pork Tenderlion, Country Fried Apples, and Biscuits



Supper you say? What’s that? Well, my friends, It’s arguably the best meal of the day, something most Americans refer to as “dinner”. In the south, the term supper is used to refer to an informal family meal that is the last meal of the day. Though the exact origins remain somewhat obscure, supper descended from the French word souper. In my family, the word dinner is used to refer to the last meal of the day if, and only if, it is a formal occasion.


The year 2018 has dawned (let’s hope it’s better than 2017). Whether you have started your resolution or are just resolved to avoid the latest virus floating around, we can all admit our love for easy recipes. In fact, what’s better than a simple recipe? A deliciously simple recipe that will keep you warm on these cold winter nights! Stand back, Y’all. I’m about to drop some culinary knowledge on you and your family. In fact, I won’t even judge you if you decide to tell your family that it’s just something you whipped up. Just as long as you remember who bestowed this gift on you.


Have you ever had fried tenderloin and southern fried apples? If you haven’t, you’re missing out! Both fried tenderloin and fried apples are common staples in the south and they are about to become frequent visitors to your kitchen.


Disclaimer: This does not include a biscuit recipe. One of those will be coming soon enough. This meal is about easy cleanup and quick cooking. Buy yourself some frozen biscuits and throw them in the oven. Be forewarned, if you (or your family) enjoy second helpings, you might want to make extra.

The Best Tenderloin

Serves: 4
Cooking time: 20 minutes


4 –  1/2″ Pork tenderloin slices
2 eggs
4 teaspoons water
3/4 teaspoon salt
1/4 teaspoon Lawry’s Seasoned Salt
1/4 teaspoon meat tenderizer (I recommend Adolph’s Original Unseasoned Meat Tenderizer)
Pepper (to taste)
3/4 cup plain breadcrumbs
3 tablespoons vegetable oil


1. Pound tenderloin slices to 1/4″ thickness (this allows for a quicker cooking time).
2. In a pie plate or shallow bowl combine eggs, water, salt, seasoned salt, meat tenderizer, and pepper. Using a fork or whisk, beat ingredients until well combined.
3. Measure out breadcrumbs onto a sheet of wax paper.
4. Completely coat each side of tenderloin in egg wash. Then dredge both sides of tenderloin in breadcrumbs. Coat tenderloin in an additional layer of breadcrumbs by dredging each side again.
5. Heat the vegetable oil on medium in a large skillet. Add tenderloin to skillet once the oil begins to ripple. Cook tenderloin for 5 minutes per side or until golden.
6. Store tenderloin on a covered plate until ready to serve.

Amazing Southern Fried Apples

Serves: 4
Cooking time: 8 minutes


4 Granny Smith apples, large (for best results don’t substitute)
2 tablespoons lemon juice (or one whole lemon)
8 tablespoon butter (not margarine)
3 tablespoons granulated sugar
3 tablespoons brown sugar
1 teaspoon cinnamon


1. Peel, core and slice apples into even slices.
2. Heat butter in a medium skillet over low heat. I usually cut the butter into slices so that it melts faster.
3. Once the butter has melted, add the apples and pour over the lemon juice.
4. Allow the apples to simmer until the butter is mostly absorbed. Be careful not to overcook the apples. The apples should be tender when punctured with a fork but maintain some resistance.
5. Mix the granulated sugar and brown sugar in a small bowl. Once mixed, sprinkle over the apples. Toss the apples to combine.
6. Allow the sugar to dissolve and turn into a syrup. Toss the apples in the syrup.
7. Remove the skillet from the burner and stir in cinnamon. Once completely combined, serve hot.



By this time your biscuits should be out of the oven. The only thing left to do is dig in!


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