Peppered Pork With Pecan Biscuits

• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 pound pork tenderloin
• 1 (1/4-ounce) envelope rapid-rise yeast
• 1 tablespoon sugar
• 3/4 cup warm water (100u0b0 to 110u0b0)
• 4 cups biscuit mix
• 1/2 cup diced pecans
• 1 cup buttermilk
• 1/4 cup butter or margarine, melted
• 2 tablespoons pesto
• 16 pecan halves
• Coarse-grained Dijon mustard

1. Combine pepper and salt, and rub evenly over tenderloin. Place on a lightly greased rack inside a roasting pan.
2. Bake at 450u0b0 for 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 160u0b0. Let stand 10 minutes; thinly slice.
3. Combine yeast, sugar, and 3/4 cup warm water in a large bowl; let mixture stand 5 minutes
4. Add biscuit mix and next 4 ingredients to bowl, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface.
5. Pat or roll dough to 1-inch thickness; cut with a 2-inch round cutter. Place biscuits on a lightly greased baking sheet; place a pecan half in center of each biscuit.
6. Bake at 425u0b0 for 20 to 25 minutes or until lightly browned. Split biscuits; serve pork in biscuits with mustard.

pepper, salt, pork tenderloin, yeast, sugar, warm water, biscuit mix, pecans, buttermilk, butter, pesto, pecan, mustard

Taken from www.myrecipes.com/recipe/peppered-pork-with-pecan-biscuits-0 (may not work)