Peppered Pork with Pecan Biscuits

  • Prep Time 15 min
  • Total Time 60 min
  • Servings 60

Ingredients

Ingredients

1
package (2 lb) pork tenderloins
2
teaspoons pepper
1
teaspoon salt
1
package fast-acting dry yeast
1
tablespoon sugar
3/4
cup warm water (105°F to 115°F)
1
box (20 oz) Original Bisquick™ mix
1/2
cup chopped pecans
1
cup buttermilk
1/4
cup butter, melted
2
tablespoons refrigerated basil pesto
1/2
cup Gold Medal™ all-purpose flour
Country-style Dijon mustard

Directions

Directions

  • 1 Heat oven to 450°F. Lightly grease rack in roasting pan with vegetable oil or shortening. Rub pork with pepper and salt; place on rack in roasting pan. Roast 20 to 25 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 145°F. Let stand 10 minutes. Cut into thin slices; cover to keep warm. Reduce oven temperature to 425°F.
  • 2 Meanwhile, lightly spray cookie sheets with cooking spray. In large bowl, mix yeast, sugar and warm water; let stand 5 minutes. Add Bisquick mix, pecans, buttermilk, butter and pesto to yeast mixture, stirring until dry ingredients are moistened. Stir in flour as needed (up to 1/2 cup) until dough pulls away from side of bowl. On lightly floured surface, gently knead dough 2 to 3 times. Pat or roll dough to 1-inch thickness; cut with 1 1/2-inch round cutter. Place biscuits on cookie sheets.
  • 3 Bake 10 to 12 minutes or until lightly browned. Split biscuits; serve sliced pork in biscuits with mustard.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
77
% Daily Value
Total Fat
4g
0%
Saturated Fat
1g
0%
Sodium
178mg
0%
Total Carbohydrate
8g
0%
Dietary Fiber
0g
0%
Protein
4g
4%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Lean Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.