Pork Tenderloin with Rosemary Biscuit Puffs

Name: Pork Tenderloin with Rosemary Biscuit Puffs
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges refrigerated/canned biscuits; 296 milliliters cherry preserves; 237 milliliters chicken broth; 1 Tbsp chopped fresh rosemary; 1 clove garlic; 4 servings Kosher salt and finely ground black pepper; 680 grams pork tenderloin; 3 larges shallots, thinly sliced; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Pork Tenderloin with Rosemary Biscuit Puffs a try. This recipe serves 4. One serving contains 666 calories, 38g of protein, and 16g of fat. Head to the store and pick up refrigerated/canned biscuits, butter, shallots, and a few other things to make it today. To use up the canned biscuits you could follow this main course with the Sugar Coated Biscuit Strawberry Shortcake as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Preheat the oven to 425 degrees F.

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Oven

Sprinkle the pork with 1 teaspoon salt and 3/4 teaspoon pepper.

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Pepper

Pork

Salt

Heat 2 tablespoons of the butter in a large, heavy nonstick skillet over medium-high heat until hot. Brown the pork on all sides, about 5 minutes total.

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Butter

Pork

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Frying Pan

Add the shallots and cook, stirring occasionally, until golden, about 4 minutes. Stir in the broth and preserves along with 3/4 teaspoon salt and 1/2 teaspoon pepper.

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Preserves

Shallot

Pepper

Broth

Salt

Transfer the skillet to the oven and roast until an instant-read thermometer registers 135 degrees F, 12 to 14 minutes.

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Kitchen Thermometer

Frying Pan

Oven

Transfer the pork to a cutting board and let rest 10 minutes. Bring the skillet to a boil over high heat and reduce the sauce to a glaze, about 6 minutes.

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Sauce

Pork

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Cutting Board

Frying Pan

Flour the top and bottom of the biscuits and cut into 3/4-inch cubes (about 16 cubes per biscuit). Toss the cubes in flour to prevent them from sticking.

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Biscuits

All Purpose Flour

Melt the remaining butter in a large skillet over medium-high heat. When butter has fully melted, turn the heat to high.

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Butter

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Frying Pan

Add the biscuit cubes and toss in the butter to coat all sides, stirring frequently, until the dough has puffed and begins to color.

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Biscuits

Butter

Dough

Add the garlic and continue cooking until golden brown. Then add the rosemary and continue cooking until the cubes are browned and the rosemary is fragrant, 6 to 8 minutes total.

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Rosemary

Garlic

Remove the cubes to a paper-towel-lined baking sheet and season liberally with salt.

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Salt

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Baking Sheet

Slice the pork into 1-inch medallions and serve with cherry glaze and rosemary puffs.

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Rosemary

Cherries

Glaze

Pork

Equipment

Ingredients

Servings:

4larges

refrigerated/canned biscuits 296milliliters

cherry preserves 237milliliters

chicken broth 1Tbsp

chopped fresh rosemary 1clove

garlic 4servings

Kosher salt and finely ground black pepper 680grams

pork tenderloin 3larges

shallots, thinly sliced 2Tbsps

unsalted butter

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. 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. The Belasco de Baquedano Swinto Old Vine Malbec with a 5 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.