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Pork-Filled Dijon-Pepper Biscuits

HOWARD L. PUCKETT
Yield 24 appetizers (serving size: 1 appetizer)
Tip: For an easy cleanup, line the broiler pan with foil before roasting.

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
  • Dijon-Pepper Biscuits
  • 3/4 cup purchased cranberry-orange relish

Nutrition 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

How to Make It

  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.

  2. Preheat oven to 350°.

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

  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.

  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.