Peppered Pork With Pecan Biscuits

Ingredients

• 20 oz baking mix all-purpose
• 0.3 cup butter melted
• 1 cup buttermilk 
• 100 servings dijon mustard coarse-grained
• 0.5 cup flour all-purpose
• 0.5 cup pecans chopped
• 2 teaspoons pepper 
• 2 tablespoons pesto prepared
• 2 lb pork tenderloins 
• 1 teaspoon salt 
• 1 tablespoon sugar 
• 0.8 cup warm water (100° to 110°)
• 0.3 oz rapid-rise yeast 

Equipment

• bowl
• baking sheet
• oven
• roasting pan
• kitchen thermometer

Directions

1. Combine pepper and salt. Rub evenly over pork tenderloins, and place on a lightly greased rack in a roasting pan.
2. Bake at 450 for 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 15
3. Let stand 10 minutes before thinly slicing. Reduce oven temperature to 42
4. Combine yeast, sugar, and 3/4 cup water in a large bowl; let stand 5 minutes.
5. Add baking mix and next 4 ingredients to yeast mixture, stirring until dry ingredients are moistened. Stir in flour (up to 1/2 cup) as needed until dough pulls away from sides of bowl. Turn dough out onto a lightly floured surface, and knead gently 2 to 3 times.
6. Pat or roll dough to a 1-inch thickness; cut biscuits with a 1 1/2-inch round cutter.
7. Place biscuits on lightly greased baking sheets.
8. Bake at 425 for 10 to 12 minutes or until lightly browned. Split biscuits; serve sliced pork in biscuits with mustard.