Peppered Pork with Pecan Biscuits

Southern Living
6 to 8 servings


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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


Combine pepper and salt, and rub evenly over tenderloin. Place on a lightly greased rack inside a roasting pan.

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.

Combine yeast, sugar, and 3/4 cup warm water in a large bowl; let mixture stand 5 minutes

Add biscuit mix and next 4 ingredients to bowl, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface.

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.

Bake at 425° for 20 to 25 minutes or until lightly browned. Split biscuits; serve pork in biscuits with mustard.

Created date

July 2001