Pork-Filled Dijon-Pepper Biscuits

Pork-Filled Dijon-Pepper Biscuits Recipe
HOWARD L. PUCKETT
Tip: For an easy cleanup, line the broiler pan with foil before roasting.

Yield:

24 appetizers (serving size: 1 appetizer)

Recipe from

Nutritional Information

Calories 120
Caloriesfromfat 27 %
Fat 3.6 g
Satfat 0.7 g
Monofat 1.7 g
Polyfat 0.8 g
Protein 5.7 g
Carbohydrate 15.7 g
Fiber 0.5 g
Cholesterol 13 mg
Iron 0.9 mg
Sodium 215 mg
Calcium 41 mg

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
3/4 cup purchased cranberry-orange relish

Preparation

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.

Preheat oven to 350°.

Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Combine rosemary and 1 teaspoon oil; rub over pork.

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.

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.

Note:

November 1996
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