Pork-Filled Dijon-Pepper Biscuits

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 27%
  • Fat: 3.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.7g
  • Carbohydrate: 15.7g
  • Fiber: 0.5g
  • Cholesterol: 13mg
  • Iron: 0.9mg
  • Sodium: 215mg
  • Calcium: 41mg

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

Preparation

  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.
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