Peppered Pork with Pecan Biscuits

  • Prep 15 min
  • Total 60 min
  • Servings 60

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

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
77
Total Fat
4g
0%
Saturated Fat
1g
0%
Sodium
178mg
0%
Total Carbohydrate
8g
0%
Dietary Fiber
0g
0%
Protein
4g
% 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.
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