Pork Tenderloin on Cornmeal Biscuits

Name: Pork Tenderloin on Cornmeal Biscuits
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 24 servings Cornmeal Biscuits, halved; 24 servings Garnish: sliced green onions; 2 teaspoons ground black pepper; 2 Tbsps olive oil; 1 kilograms pork tenderloins; 2 teaspoons salt; 24 servings Texas Cranberry Chutney

Pork Tenderloin on Cornmeal Biscuits might be just the main course you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 16g of protein, 11g of fat, and a total of 259 calories. This recipe serves 24. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up texas cranberry chutney, pork tenderloins, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Place pork in a lightly greased 15- x 10-inch jelly-roll pan; sprinkle with salt and pepper. Rub evenly with oil.

Ingredients you will need

Salt And Pepper

Jelly

Pork

Roll

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Broil 5 1/2 inches from heat 5 minutes; reduce oven temperature to 450, and bake 20 minutes or until a meat thermometer inserted into thickest portion registers 16

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Let stand 15 minutes before slicing.

Cut into 1/4-inch-thick slices (about 18 slices each).

Place pork slices evenly over Cornmeal Biscuit halves, and top evenly with Texas Cranberry Chutney.

Ingredients you will need

Cranberry Chutney

Cooked Pork

Cornmeal

Biscuits

Garnish, if desired.

Equipment

Frying Pan

Kitchen Thermometer

Oven

Ingredients

Servings:

24servings

Cornmeal Biscuits, halved 24servings

Garnish: sliced green onions 2teaspoons

ground black pepper 2Tbsps

olive oil 1kilograms

pork tenderloins 2teaspoons

salt 24servings

Texas Cranberry Chutney

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try La Celia Pioneer Malbec. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.