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Yield
24 appetizers (serving size: 1 appetizer)
HOWARD L. PUCKETT

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 3

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

Step 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.

Step 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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