Country Breakfast - cooking recipe

Ingredients

2 c. all-purpose flour
1 tsp. salt
2 tsp. pepper
2 c. whole milk
Wesson oil
1 (9 x 13-inch) sheet cornbread, precooked
6 eggs
1 doz. precooked biscuits
1 1/2 lb. fresh pork tenderloin, sliced about 1/4 to 1/2-inch thick

Preparation

Mix flour, salt and pepper together.
(Add more salt or pepper to taste.)
Dust tenderloin in flour mixture.
Fry pieces of tenderloin in a little oil over medium heat until meat is done as desired.
Remove tenderloin from skillet.