Pork Tenderloin with Herbed Biscuits |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. Ingredients:
2 (12-ounce) pork tenderloins, trimmed |
1 tablespoon olive oil |
1 teaspoon coarsely ground black pepper |
1/2 teaspoon kosher salt |
11.25 ounces all-purpose flour (about 2 1/2 cups) |
1 tablespoon baking powder |
3/8 teaspoon salt |
1/4 teaspoon baking soda |
6 tablespoons unsalted chilled butter, cut into small pieces |
1 1/2 tablespoons finely chopped fresh thyme |
1 1/2 tablespoons finely chopped fresh sage |
1 1/4 cups fat-free buttermilk |
1/4 cup whole-grain dijon mustard |
1 tablespoon maple syrup |
Directions:
1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Rub pork evenly with oil; sprinkle evenly with pepper and kosher salt. Add pork to pan; cook 6 minutes, turning to brown on all sides. Place pan in oven. Bake at 400° for 17 minutes or until a thermometer inserted into thickest portion of pork registers 145°. Remove pork from pan; let stand 10 minutes.
3. Increase oven temperature to 450°.
4. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender until mixture resembles coarse meal. Toss in thyme and sage. Add buttermilk; toss with a fork until a soft, sticky dough forms. With floured hands, gently pat dough out onto a lightly floured surface to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 20 rounds, gently reshaping scraps as necessary. Arrange dough rounds on a baking sheet lined with parchment paper. Bake at 450° for 17 minutes or until lightly browned.
5. Combine mustard and syrup, stirring well. Cut each pork tenderloin into 20 thin slices. Split each biscuit in half; spoon about 3/4 teaspoon mustard mixture onto cut side of each biscuit top. Arrange 2 pork slices on bottom half of each biscuit; top with top halves.
|
|