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1
For the sweet potato biscuits: Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, baking soda and cayenne.
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2
Using a pastry cutter or your hands, cut in the chilled butter until the mixture resembles coarse meal.
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3
Stir together the sweet potato and buttermilk in a separate bowl until smooth.
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4
Make a well in the dry ingredients and pour in the sweet potato mixture.
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5
Add the raisins and combine until it just comes together.
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6
Be very careful to not over mix.
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7
Turn the dough onto a floured surface and knead until it comes together.
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8
If the dough is too sticky, work in up to 1/4 cup additional flour.
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9
Shape into a disk and pat to an even 1- to 1 1/2-inch thickness.
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10
With a floured 3-inch round biscuit cutter, cut out biscuits.
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11
Gather together scraps, and repeat to cut out more biscuits
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12
Butter a baking sheet and place each biscuit 1/2 inch apart.
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13
Brush with melted butter and bake until golden brown, 20 to 25 minutes.
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14
Reduce the oven temperature to 350 degrees F.
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15
For the peppered pork loin: In a small bowl, stir together the sorghum, salt, black pepper, crushed red pepper and oil.
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16
Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or my favorite, a cast-iron skillet).
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17
Rub the pork loin with sorghum and spice mixture, coating evenly.
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18
Roast until the internal temperature is 140 degrees F, about 45 minutes.
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19
Remove from oven and let rest for 10 minutes.
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20
For the apple mustard butter: Place the apple chunks in a large, heavy-bottomed pot over low heat.
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21
Cook, uncovered, for 1 1/2 hours, stirring occasionally.
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22
Add the brown sugar, cinnamon and allspice.
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23
Continue cooking over low heat, stirring occasionally, until very thick, about 30 minutes.
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24
Remove from the heat and stir in the mustard.
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25
(Or if using applesauce, place in a heavy bottomed pot with the sugar and spices and cook until it is thick, 30 minutes or so.)
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26
For the salad: Toss the arugula, tomatoes and sunflowers seeds in a large bowl.
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27
Drizzle with lemon juice and olive oil and season with salt and pepper.
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28
Top with the shaved cheese.
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29
To serve: Split the sweet potato biscuits and spread the apple mustard butter on both sides.
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30
Thinly slice the pork loin and place on each of the bottom biscuits.
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31
Top with the other biscuit halves and serve with salad on the side.
