This is my go-to pork tenderloin recipe because it's so flavorful. I would give it 5 stars except that I have had absolutely lousy luck making the biscuits but that is probably user error.
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)
More From Cooking Light
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
- 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
- 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.
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Pork-Filled Dijon-Pepper Biscuits Recipe at a Glance