Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Tip: For an easy cleanup, line the broiler pan with foil before roasting.

Recipe by Cooking Light November 1996



Recipe Summary test

24 appetizers (serving size: 1 appetizer)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

120 calories; calories from fat 27%; fat 3.6g; saturated fat 0.7g; mono fat 1.7g; poly fat 0.8g; protein 5.7g; carbohydrates 15.7g; fiber 0.5g; cholesterol 13mg; iron 0.9mg; sodium 215mg; calcium 41mg.