Peppered Pork with Pecan Biscuits
Makes 6 to 8 servings

Prep Time: 30 min.
Standing Time: 10 min.
Baking Time: 50 min.

Ingredients:

• 1 - teaspoon pepper
• 1/2 teaspoon salt
• 1 - pound pork tenderloin
• Biscuits
  • 1 envelope (1/4-ounce) rapid-rise yeast
  • 1 - Tablespoon sugar
  • 3/4 - cup warm water (100°F. to 110° F.)
  • 4 - cups biscuit mix
  • 1/2 - cup pecans (diced)
  • 1 - cup buttermilk
  • 1/4 - cup butter or margarine (melted)
  • 2 - Tablespoons pesto
  • 16 - pecan halves
• Coarse-grained Dijon mustard

Directions:

Preheat oven to 450° F.  Lightly grease baking sheets.

1. In a small bowl, you want to combine pepper and salt.  Rub evenly over tenderloin.
2. Place on a lightly greased rack inside a roast pan.
3. Bake for 20 to 25 minutes or until a meat thermometer inserted into thickest portions reaches 160° F.
4. Let pork rest 10 minutes, then thinly slice.

Biscuits

Reduce oven to 425° F.

1. In a large bowl, you want to combine yeast, sugar, and 3/4-cup warm water.  Let stand for 5 minutes.
2. Add biscuit mix, diced pecans, buttermilk, butter (or margarine, pesto.  Stir until the dry ingredients are moistened.
3. Turn dough out onto a lightly lour surface.  Pat or roll dough to 1-inch thickness. Cut with a 2-inch round cutter.
4. Place biscuits on a baking sheet.  Place a pecan half in the center of each biscuit.
5. Bake for 20 to 25 minutes or until lightly browned.

Sandwich

1. Split biscuits and serve pork in biscuits with Dijon mustard.