Pork-Filled Dijon-Pepper Biscuits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Tip: For an easy cleanup, line the broiler pan with foil before roasting. Ingredients:
1 (1-pound) pork tenderloin |
4 cups water |
2 tablespoons sugar |
1 tablespoon salt |
1 1/2 teaspoons dried thyme |
1 teaspoon whole allspice |
1 bay leaf |
1 teaspoon dried rosemary, crushed |
4 teaspoons olive oil, divided |
cooking spray |
dijon-pepper biscuits |
3/4 cup purchased cranberry-orange relish |
Directions:
1. Trim fat from pork. Combine pork and next 6 ingredients (pork through bay leaf) in a large zip-top plastic bag. Seal and marinate in refrigerator 2 1/2 hours.
2. Preheat oven to 350°.
3. Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Combine rosemary and 1 teaspoon oil; rub over pork.
4. Heat remaining 3 teaspoons oil in a nonstick skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Place pork on broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350° for 35 minutes or until thermometer registers 160° (slightly pink). Wrap in foil; chill 3 hours or overnight.
5. Cut pork diagonally across grain into 24 slices. Place 1 slice pork on each bottom half of split Dijon-Pepper Biscuits. Top each slice with 1 1/2 teaspoons relish; cover with top halves.
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