Pork Cutlet With Herb Biscuit

• 8 pork tenderloin 2 oz medallions
• 2 tablespoons flour
• 1 egg
• salt
• pepper
• oil as needed
• 2 cups a.p flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 5 tablespoons butter
• 1 cup milk
• 1/2 tablespoon fresh thyme
• 1/2 tablespoon fresh rosemary
• 2 tablespoons butter
• 1/2 pound apricots fresh
• 1/3 cup sugar
• 2 teaspoons lemon juice
• 1 Granny Smith apple
• 1/2 fennel bulb
• 10 mint leaves
• 1/2 lemon
• 2 tablespoons olive oil
• kosher salt as needed

1. 1. Season pork cutlets with salt, pepper, and flour. Heat saute pan and dip pork in beaten egg and saute until internal temperature reaches 145F and let rest
2. 2. Mix all dry ingredients for biscuits including the herbs. Cut in cold butter and gently mix. Add cold water and milk until just comes together. Place on floured surface, roll into 2/3", cut, brush with butter and bake at 400F until golden brown.
3. 3. Cut apricots and remove stone. Simmer apricots, sugar, and lemon juice for 45 minutes until desired consistency
4. 4. Julienne apple, shave fennel, and chiffonade mint. Toss with remaining ingredients and set aside
5. 5. Build biscuits with jam, pork, and apple slaw

pork tenderloin, flour, egg, salt, pepper, oil, flour, baking powder, sugar, butter, milk, thyme, fresh rosemary, butter, sugar, lemon juice, apple, fennel bulb, mint, lemon, olive oil, kosher salt

Taken from www.yummly.com/recipe/Pork-Cutlet-with-Herb-Biscuit-2255251 (may not work)