Rustic Buttermilk Fried Pork Biscuits

• 2 ounces pork tenderloin medallions pounded and brined, or pounded Ham-eye medallions
• kosher salt
• freshly ground black pepper
• buttermilk As needed
• seasoned flour As needed
• 2 pounds green tomatoes 1/2" dice
• 1 pound sweet onion 1/4 "dice
• 4 fluidounces agave nectar
• 4 fluidounces apple cider vinegar
• 8 fluidounces Balsamico Bianco
• 1/4 cup sugar
• 1 teaspoon mustard seeds
• 1 tablespoon fresh ginger root minced
• 1 clove garlic minced
• 1 cinnamon sticks
• 1 1/2 teaspoons cumin
• 1/4 teaspoon cayenne pepper
• salt to taste

1. Buttermilk Fried Pork Chops Procedure:
2. Evenly season all sides of pork with salt and pepper
3. Place pork in buttermilk and submerge
4. Place pork into seasoned flour and coat very, shake off the excess
5. Place pork into fryer, and cook until golden brown and an internal temperature of 145 degrees.
6. Drain on paper towels to remove excess oil
7. Green Tomato Chutney Procedure:
8. In sauce pot combine all ingredients
9. Bring to a boil and stir as needed
10. Reduce to simmer over medium heat, Stir as needed
11. Cook until thick and "jammy", approximately 40-50 minutes
12. Discard cinnamon stick Season to taste with salt, and let cool
13. Presentation:
14. 2 each Buttermilk drop biscuits, prepared split in half, buttered
15. On bottom of biscuit evenly spread green tomato chutney
16. Melt aged cheddar on top of fried pork
17. On top center of pork, place fried egg
18. Top with top of biscuit

pork tenderloin, kosher salt, freshly ground black pepper, buttermilk, flour, green tomatoes, sweet onion, nectar, apple cider vinegar, sugar, mustard seeds, fresh ginger root, garlic, cinnamon, cumin, cayenne pepper, salt

Taken from www.yummly.com/recipe/Rustic-Buttermilk-Fried-Pork-Biscuits-2255330 (may not work)