For the biscuits:
2 cups self-rising flour
2 pinches salt
3 tbsp butter, very cold
1 cup buttermilk
1 tbsp butter, melted
1 pork tenderloin
2 tbsp olive oil
Salt, and pepper for seasoning
Sharp cheddar cheese
First, make the biscuits. Preheat an oven to 475F.
Cut shortening and very cold butter into the flour and salt. Slowly pour buttermilk into dry ingredients and mix gently.
Pour dough onto a lightly floured surface and pat into a round disc 1/2 inch thick. Cut dough with a circular cutter and place in the greased baking dish. Brush with butter and place in the hot oven and bake for 10-12 minutes.
Slice the tenderloin into slices about 1 1/2 inches thick. Heat olive oil in a skillet on medium heat and add them to a skillet in an even layer, cooking in batches until browned well on both sides.
Split a biscuit and place 1-2 slices inside, then top with cheddar or desired toppings.
Allow to sit to melt. If not melted in a minute, place in the oven for 2 minutes in the hot oven.