Bake the biscuits in advance, and freeze in a zip-top plastic freezer bag for up to four weeks.
2 teaspoons pepper
1 teaspoon salt
1 (2-lb.) package pork tenderloins
1 (1/4-oz.) envelope rapid-rise yeast
1 tablespoon sugar
3/4 cup warm water (100° to 110°)
1 (20-oz.) box all-purpose baking mix
1/2 cup chopped pecans
1 cup buttermilk
1/4 cup butter, melted
2 tablespoons prepared pesto
1/2 cup all-purpose flour
Coarse-grained Dijon mustard
How to Make It
Combine pepper and salt. Rub evenly over pork tenderloins, and place on a lightly greased rack in a roasting pan.
Bake at 450° for 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 minutes before thinly slicing. Reduce oven temperature to 425°.
Combine yeast, sugar, and 3/4 cup water in a large bowl; let stand 5 minutes.
Add baking mix and next 4 ingredients to yeast mixture, stirring until dry ingredients are moistened. Stir in flour (up to 1/2 cup) as needed until dough pulls away from sides of bowl. Turn dough out onto a lightly floured surface, and knead gently 2 to 3 times.
Pat or roll dough to a 1-inch thickness; cut biscuits with a 1 1/2-inch round cutter. Place biscuits on lightly greased baking sheets.
Bake at 425° for 10 to 12 minutes or until lightly browned. Split biscuits; serve sliced pork in biscuits with mustard.