Pork Tenderloin with Herbed Biscuits

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1.3 cups buttermilk fat-free
• 2.5 cups flour all-purpose
• 1.5 tablespoons sage fresh finely chopped
• 1.5 tablespoons thyme leaves fresh finely chopped
• 1 teaspoon coarsely ground pepper black
• 0.5 teaspoon kosher salt 
• 24 ounce pork tenderloins trimmed
• 1 tablespoon maple syrup 
• 1 tablespoon olive oil 
• 0.4 teaspoon salt 
• 6 tablespoons butter unsalted chilled cut into small pieces
• 0.3 cup whole-grain dijon mustard 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• whisk
• blender
• kitchen thermometer
• measuring cup

Directions

1. Preheat oven to 40
2. Heat a large ovenproof skillet over medium-high heat. Rub pork evenly with oil; sprinkle evenly with pepper and kosher salt.
3. Add pork to pan; cook 6 minutes, turning to brown on all sides.
4. Place pan in oven.
5. Bake at 400 for 17 minutes or until a thermometer inserted into thickest portion of pork registers 14
6. Remove pork from pan; let stand 10 minutes.
7. Increase oven temperature to 45
8. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
9. Combine flour and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk.
10. Cut in butter with a pastry blender until mixture resembles coarse meal. Toss in thyme and sage.
11. Add buttermilk; toss with a fork until a soft, sticky dough forms. With floured hands, gently pat dough out onto a lightly floured surface to a 3/4-inch thickness.
12. Cut with a 2-inch biscuit cutter into 20 rounds, gently reshaping scraps as necessary. Arrange dough rounds on a baking sheet lined with parchment paper.
13. Bake at 450 for 17 minutes or until lightly browned.
14. Combine mustard and syrup, stirring well.
15. Cut each pork tenderloin into 20 thin slices. Split each biscuit in half; spoon about 3/4 teaspoon mustard mixture onto cut side of each biscuit top. Arrange 2 pork slices on bottom half of each biscuit; top with top halves.