Pork-Filled Dijon-Pepper Biscuits

Ingredients

• 1  bay leaves 
• 1 teaspoon rosemary dried crushed
• 1.5 teaspoons thyme dried
• 4 teaspoons olive oil divided
• 0.8 cup cranberry-orange relish 
• 24 servings pepper 
• 1 pound pork tenderloin 
• 1 tablespoon salt 
• 2 tablespoons sugar 
• 4 cups water 
• 1 teaspoon allspice whole

Equipment

• frying pan
• paper towels
• oven
• kitchen thermometer
• aluminum foil
• ziploc bags
• broiler pan

Directions

1. Trim fat from pork.
2. Combine pork and next 6 ingredients (pork through bay leaf) in a large zip-top plastic bag. Seal and marinate in refrigerator 2 1/2 hours.
3. Preheat oven to 35
4. Remove pork from bag; discard marinade. Pat pork dry with a paper towel.
5. Combine rosemary and 1 teaspoon oil; rub over pork.
6. Heat remaining 3 teaspoons oil in a nonstick skillet over medium-high heat.
7. Add pork; cook 5 minutes, browning on all sides.
8. Place pork on broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork.
9. Bake at 350 for 35 minutes or until thermometer registers 160 (slightly pink). Wrap in foil; chill 3 hours or overnight.
10. Cut pork diagonally across grain into 24 slices.
11. Place 1 slice pork on each bottom half of split Dijon-Pepper Biscuits. Top each slice with 1 1/2 teaspoons relish; cover with top halves.