Directions:
- Preheat oven to 350°. Bake tea biscuits according to package directions. Cool on a wire rack 20 minutes.
- Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from each tenderloin. Sprinkle salt and pepper over pork; rub with olive oil. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 145°. Remove from grill; cover with foil, and let stand 15 minutes.
- Meanwhile, cut biscuits in half, and brush cut sides with melted butter. Arrange, cut sides up, on a baking sheet. Bake at 350° for 8 to 10 minutes or until edges are golden.
- Cut pork into 1/4-inch-thick slices (about 24 slices each). Place pork on biscuits; top with desired amount of Cranberry-Pepper Jelly and watercress sprigs. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1787.22 Kcal (7483 kJ) | ||
| Calories from fat | 1000.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 111.18g | 171% | |
|---|---|---|---|
| Cholesterol | 447.43mg | 149% | |
| Sodium | 3054.22mg | 127% | |
| Potassium | 2013.97mg | 43% | |
| Total Carbs | 89.99g | 30% | |
| Sugars | 16.51g | 66% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 104.69g | 209% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 8.5mg | 47% | |
| Calcium | 115.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 261.6 Kcal (1095 kJ) | ||
| Calories from fat | 146.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.27g | 171% | |
|---|---|---|---|
| Cholesterol | 65.49mg | 149% | |
| Sodium | 447.05mg | 127% | |
| Potassium | 294.78mg | 43% | |
| Total Carbs | 13.17g | 30% | |
| Sugars | 2.42g | 66% | |
| Dietary Fiber | 0.34g | 9% | |
| Protein | 15.32g | 209% | |
| Vitamin C | 0.2mg | 2% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 1.2mg | 47% | |
| Calcium | 16.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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