Pork Tenderloin with Herbed Biscuits
Pork Tenderloin with Herbed Biscuits complete any party buffet. A simple rub of olive oil, kosher salt and pepper tops the tenderloins. And fresh thyme and sage are baked into these homemade biscuits. Top each serving with the Dijon-maple mixture.
Recipe Summary test
Make-ahead tips: Freeze uncooked biscuits for a couple of weeks; cut out dough rounds, and freeze flat on a baking sheet. Once frozen, transfer to a zip-top freezer bag. Arrange frozen dough on a baking sheet, and allow to thaw slightly as oven preheats. Bake an extra two or three minutes or until browned. You can also assemble the sandwiches about an hour or two before the party; wrap and keep warm at 150°. And just know that these are delicious at room temperature--they don't have to be piping hot.