Pork Tenderloin Crostini

• 24 frozen tea biscuits
• 2 (3/4- to 1-lb.) pork tenderloins
• 1 teaspoon salt
• 2 teaspoons freshly ground pepper
• 2 tablespoons olive oil
• 5 tablespoons butter, melted
• 1 bunch fresh watercress

1. Preheat oven to 350u0b0. Bake tea biscuits according to package directions. Cool on a wire rack 20 minutes.
2. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Remove silver skin from each tenderloin. Sprinkle salt and pepper over pork; rub with olive oil. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 145u0b0. Remove from grill; cover with foil, and let stand 15 minutes.
3. Meanwhile, cut biscuits in half, and brush cut sides with melted butter. Arrange, cut sides up, on a baking sheet. Bake at 350u0b0 for 8 to 10 minutes or until edges are golden.
4. Cut pork into 1/4-inch-thick slices (about 24 slices each). Place pork on biscuits; top with desired amount of Cranberry-Pepper Jelly and watercress sprigs. Serve immediately.

pork tenderloins, salt, freshly ground pepper, olive oil, butter, fresh watercress

Taken from www.myrecipes.com/recipe/pork-tenderloin-crostini (may not work)