Pork Tenderloin Crostini

Ingredients

• 5 tablespoons butter melted
• 1 serving jam 
• 2 tablespoons olive oil 
• 2 teaspoons pepper freshly ground
• 1.5 lb pork tenderloin 
• 1 teaspoon salt 
• 24  grands flaky refrigerator biscuits frozen
• 1 bunch watercress fresh

Equipment

• baking sheet
• oven
• wire rack
• grill
• kitchen thermometer
• aluminum foil

Directions

1. Preheat oven to 35
2. Bake tea biscuits according to package directions. Cool on a wire rack 20 minutes.
3. Preheat grill to 350 to 400 (medium-high) heat.
4. Remove silver skin from each tenderloin.
5. Sprinkle salt and pepper over pork; rub with olive oil. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 14
6. Remove from grill; cover with foil, and let stand 15 minutes.
7. Meanwhile, cut biscuits in half, and brush cut sides with melted butter. Arrange, cut sides up, on a baking sheet.
8. Bake at 350 for 8 to 10 minutes or until edges are golden.
9. Cut pork into 1/4-inch-thick slices (about 24 slices each).
10. Place pork on biscuits; top with desired amount of Cranberry-Pepper Jelly and watercress sprigs.
11. Serve immediately.