Pork Tenderloin With Herbed Biscuits Recipe

Name: Pork Tenderloin With Herbed Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0.
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 400u00b0 for 17 minutes or until a thermometer inserted into thickest portion of pork registers 145u00b0. Remove pork from pan; let stand 10 minutes.
3
Increase oven temperature to 450u00b0.
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 450u00b0 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.
6
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 150u00b0. And just know that these are delicious at room temperature--they don't have to be piping hot.

1133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (12-ounce) pork tenderloins, trimmed, 1 tablespoon olive oil, 1 teaspoon coarsely ground black pepper, 1/2 teaspoon kosher salt, and more.

Yes, Pork Tenderloin With Herbed Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pork Tenderloin With Herbed Biscuits

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