Pork Tenderloin with Herbed Biscuits

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Pork Tenderloin with Herbed BiscuitsRecipe
Photo: Marcus Nilsson; Styling: Robyn Glaser
Pork Tenderloin with Herbed Biscuits complete any party buffet. A simple rub of olive oil, kosher salt and pepper tops the tenderloins. And fresh thyme and sage are baked into these homemade biscuits. Top each serving with the Dijon-maple mixture.
Serves 10 (serving size: 2 filled biscuits)

Ingredients

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2 (12-ounce) pork tenderloins, trimmed
1 tablespoon olive oil
1 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
11.25 ounces all-purpose flour (about 2 1/2 cups)
1 tablespoon baking powder
3/8 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted chilled butter, cut into small pieces
1 1/2 tablespoons finely chopped fresh thyme
1 1/2 tablespoons finely chopped fresh sage
1 1/4 cups fat-free buttermilk
1/4 cup whole-grain Dijon mustard
1 tablespoon maple syrup

Preparation

Hands-on: 43 Minutes
Total: 1 Hour, 7 Minutes

1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium-high heat. Rub pork evenly with oil; sprinkle evenly with pepper and kosher salt. Add pork to pan; cook 6 minutes, turning to brown on all sides. Place pan in oven. Bake at 400° for 17 minutes or until a thermometer inserted into thickest portion of pork registers 145°. Remove pork from pan; let stand 10 minutes.

3. Increase oven temperature to 450°.

4. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender until mixture resembles coarse meal. Toss in thyme and sage. Add buttermilk; toss with a fork until a soft, sticky dough forms. With floured hands, gently pat dough out onto a lightly floured surface to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 20 rounds, gently reshaping scraps as necessary. Arrange dough rounds on a baking sheet lined with parchment paper. Bake at 450° for 17 minutes or until lightly browned.

5. Combine mustard and syrup, stirring well. Cut each pork tenderloin into 20 thin slices. Split each biscuit in half; spoon about 3/4 teaspoon mustard mixture onto cut side of each biscuit top. Arrange 2 pork slices on bottom half of each biscuit; top with top halves.

Created date

November 2011

Nutritional Information

Calories 260
Fat 9.7 g
Satfat 5 g
Monofat 3.2 g
Polyfat 0.7 g
Protein 15.2 g
Carbohydrate 27.2 g
Fiber 1 g
Cholesterol 52 mg
Iron 2.1 mg
Sodium 473 mg
Calcium 124 mg