Peppered Pork with Pecan Biscuits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 teaspoon pepper |
1/2 teaspoon salt |
1 pound pork tenderloin |
1 (1/4-ounce) envelope rapid-rise yeast |
1 tablespoon sugar |
3/4 cup warm water (100° to 110°) |
4 cups biscuit mix |
1/2 cup diced pecans |
1 cup buttermilk |
1/4 cup butter or margarine, melted |
2 tablespoons pesto |
16 pecan halves |
coarse-grained dijon mustard |
Directions:
1. Combine pepper and salt, and rub evenly over tenderloin. Place on a lightly greased rack inside a roasting pan.
2. Bake at 450° for 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 160°. Let stand 10 minutes; thinly slice.
3. Combine yeast, sugar, and 3/4 cup warm water in a large bowl; let mixture stand 5 minutes
4. Add biscuit mix and next 4 ingredients to bowl, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface.
5. Pat or roll dough to 1-inch thickness; cut with a 2-inch round cutter. Place biscuits on a lightly greased baking sheet; place a pecan half in center of each biscuit.
6. Bake at 425° for 20 to 25 minutes or until lightly browned. Split biscuits; serve pork in biscuits with mustard.
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