PORK TENDERLOIN WITH ROSEMARY BISCUIT PUFFS
Our chopped challenge this week was biscuit dough. We wanted to something besides baking them, so we sauteed them in rosemary butter, which - well, we all knew how well biscuits and butter go together, but we didn't expect them to be this good. Chopped Basket Ingredient: biscuit dough
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Sprinkle the pork with 1 teaspoon salt and 3/4 teaspoon pepper. Heat 2 tablespoons of the butter in a large, heavy nonstick skillet over medium-high heat until hot. Brown the pork on all sides, about 5 minutes total. Add the shallots and cook, stirring occasionally, until golden, about 4 minutes. Stir in the broth and preserves along with 3/4 teaspoon salt and 1/2 teaspoon pepper. Transfer the skillet to the oven and roast until an instant-read thermometer registers 135 degrees F, 12 to 14 minutes.
- Transfer the pork to a cutting board and let rest 10 minutes. Bring the skillet to a boil over high heat and reduce the sauce to a glaze, about 6 minutes.
- Flour the top and bottom of the biscuits and cut into 3/4-inch cubes (about 16 cubes per biscuit). Toss the cubes in flour to prevent them from sticking.
- Melt the remaining butter in a large skillet over medium-high heat. When butter has fully melted, turn the heat to high. Add the biscuit cubes and toss in the butter to coat all sides, stirring frequently, until the dough has puffed and begins to color. Add the garlic and continue cooking until golden brown. Then add the rosemary and continue cooking until the cubes are browned and the rosemary is fragrant, 6 to 8 minutes total. Remove the cubes to a paper-towel-lined baking sheet and season liberally with salt.
- Slice the pork into 1-inch medallions and serve with cherry glaze and rosemary puffs.
BISCUIT AND PORK
Make and share this Biscuit and Pork recipe from Food.com.
Provided by brittneys book
Categories Lunch/Snacks
Time 20m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 5
Steps:
- grease pan lightly, place biscuits on pan.
- put thumb in middle of biscuit and press down to make a cup,.
- cut 2 pork chops in small pieces put in a bowl.
- add 2 tablespoons of syrup and 2 tablespoons of barbeque sauce and mix well.
- fill the biscuit cups with pork mixture and pack tight.
- turn the biscuits over so pork is on the bottom.
- cook for 12-15 minutes, let cool and enjoy!yum!
Nutrition Facts : Calories 271, Fat 13.2, SaturatedFat 3.4, Cholesterol 18.8, Sodium 688.6, Carbohydrate 29.1, Fiber 0.9, Sugar 7.8, Protein 9.3
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