Ingredients
- 3/4 cup honey
- 6 tablespoons light brown sugar
- 6 tablespoons cider vinegar
- 3 tablespoons Dijon mustard
- 1-1/2 teaspoons paprika
- 4 (3/4 to 1 lb.) pork tenderloins
- 1 teaspoon salt
- 1 teaspoon pepper
- Miniature buttermilk biscuits
- MINIATURE BUTTERMILK BISCUITS
- 1 cup butter
- 4 cups self-rising flour
- 1-1/2 cups buttermilk
- 1/4 cup butter melted
Preparation
Step 1
Stir together first 5 ingredients until well blended. Place pork in greased 15x10” jellyroll pan, sprinkle evenly with salt and pepper. Pour honey mixture evenly over pork. Bake at 375 degrees for 20-30 minutes basting occasionally until done. Remove pork to wire rack and let stand 10 minutes before slicing. Pour pan drippings into 3 quart saucepan, cook, stirring often, over medium-high heat until slightly reduced and thickened for sauce.
MINIATURE BUTTERMILK BISCUITS
Cut 1 cup butter into flour with pastry blender or fork until crumbly, add buttermilk, stirring until dry ingredients are moistened. Turn dough onto lightly floured surface, knead 3-5 times. Pat or roll dough to 1/2” thickness, and cut with a 2” round cutter. Place dough on lightly greased baking sheet. Reroll excess dough and proceed as directed. Bake at 425 degrees for 10-13 minutes or until golden. Brush with 1/4 cup melted butter.