Peppered Pork With Pecan Biscuits

Bake the biscuits in advance, and freeze in a zip-top plastic freezer bag for up to four weeks.

Yield: Makes 5 dozen appetizer sandwiches
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 37 Minutes
Stand: 15 Minutes


  • 2 teaspoons pepper
  • 1 teaspoon salt
  • 1 (2-lb.) package pork tenderloins
  • 1 (1/4-oz.) envelope rapid-rise yeast
  • 1 tablespoon sugar
  • 3/4 cup warm water (100° to 110°)
  • 1 (20-oz.) box all-purpose baking mix
  • 1/2 cup chopped pecans
  • 1 cup buttermilk
  • 1/4 cup butter, melted
  • 2 tablespoons prepared pesto
  • 1/2 cup all-purpose flour
  • Coarse-grained Dijon mustard


  1. 1. Combine pepper and salt. Rub evenly over pork tenderloins, and place on a lightly greased rack in a roasting pan.
  2. 2. Bake at 450° for 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 minutes before thinly slicing. Reduce oven temperature to 425°.
  3. 3. Combine yeast, sugar, and 3/4 cup water in a large bowl; let stand 5 minutes.
  4. 4. Add baking mix and next 4 ingredients to yeast mixture, stirring until dry ingredients are moistened. Stir in flour (up to 1/2 cup) as needed until dough pulls away from sides of bowl. Turn dough out onto a lightly floured surface, and knead gently 2 to 3 times.
  5. 5. Pat or roll dough to a 1-inch thickness; cut biscuits with a 1 1/2-inch round cutter. Place biscuits on lightly greased baking sheets.
  6. 6. Bake at 425° for 10 to 12 minutes or until lightly browned. Split biscuits; serve sliced pork in biscuits with mustard.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Peppered Pork With Pecan Biscuits Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy