Pecan Biscuits with Pork and Blackberry-Bourbon Mustard
Ingredients
- 3 cups all purpose flour
- 1 cup finely chopped pecans
- 2 Tbsp sugar
- 1 Tbsp kosher salt
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1¼ cups cold butter, cubed
- 1¼ cups cold whole buttermilk
- 1 large egg, lightly beaten
- 2 (1-lb) pork tenderloins, trimmed
- 1 Tbsp Montreal steak seasoning
- 1 cup blackberry preserves
- 3 Tbsp whole grain mustard
- 2 Tbsp Woodford Reserve Bourbon®
Instructions
- Preheat oven to 425°F. Whisk together flour, pecans, sugar, salt, baking powder, and baking soda in a large bowl. Cut in cold butter using a pastry blender or two forks until mixture is crumbly.
- Gradually stir in buttermilk until a shaggy dough forms. Turn out dough onto a lightly floured surface and pat or roll dough to 1-inch thickness. Cut dough with a 2½-inch round cutter, re-rolling scraps as needed. Place on a lightly greased baking sheet.
- Brush tops of biscuits with lightly beaten egg. Bake 15 minutes or until golden brown.
- Meanwhile, rub pork all over with seasoning. Cook pork in hot oil in a large oven-safe skillet over medium-high heat 3 minutes per side or until browned. Transfer skillet to oven, and bake 12 minutes or until a thermometer inserted registers 145°F. Let stand 10 minutes; slice.
- Combine preserves, mustard, and bourbon in a small saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer 5 to 7 minutes or until sauce is thickened.
- Split biscuits in half. Serve pork in biscuits with Blackberry-Bourbon Mustard.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
420
|
420
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 7 | 7 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 965 | 965 |
| T. Sugs (g) | 11 | 11 |
| A. Sugs (g) | 6 | 6 |
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