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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.

Southern Living NOVEMBER 2004

  • Yield: Makes 24 servings

Ingredients

  • 4 (3/4- to 1-pound) pork tenderloins
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 tablespoons olive oil

Preparation

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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