We cooked the tenderloins on the grill since we were short on oven space for a big dinner party. The pork was prepared the same and combined with the wonderful Texas Chutney and biscuits. We did offer sweet dinner rolls and it still tasted great. This is a quick way to feed many and has somewhat universal appeal. I definitely recommend this for a dinner party. We used it as one of our entree offerings and it was a great, somewhat universal companion dish. The chutney is excellent!
Pork Tenderloin on Cornmeal Biscuits
One recipe was just right for the number of guests. Running out of time to assemble sandwiches yourself? Let guests make their own—serve sliced pork on a platter with chutney and biscuits on the side.
- 4 (3/4- to 1-pound) pork tenderloins
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 tablespoons olive oil
- Cornmeal Biscuits, halved
- Texas Cranberry Chutney
- Garnish: sliced green onions
- Place pork in a lightly greased 15- x 10-inch jelly-roll pan; sprinkle with salt and pepper. Rub evenly with oil.
- Broil 5 1/2 inches from heat 5 minutes; reduce oven temperature to 450°, and bake 20 minutes or until a meat thermometer inserted into thickest portion registers 160°. Let stand 15 minutes before slicing. Cut into 1/4-inch-thick slices (about 18 slices each).
- Place pork slices evenly over Cornmeal Biscuit halves, and top evenly with Texas Cranberry Chutney. Garnish, if desired.
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