Pork-Filled Dijon-Pepper Biscuits

• 1 (1-pound) pork tenderloin
• 4 cups water
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 1/2 teaspoons dried thyme
• 1 teaspoon whole allspice
• 1 bay leaf
• 1 teaspoon dried rosemary, crushed
• 4 teaspoons olive oil, divided
• Cooking spray
• 3/4 cup purchased cranberry-orange relish

1. Trim fat from pork. Combine pork and next 6 ingredients (pork through bay leaf) in a large zip-top plastic bag. Seal and marinate in refrigerator 2 1/2 hours.
2. Preheat oven to 350u0b0.
3. Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Combine rosemary and 1 teaspoon oil; rub over pork.
4. Heat remaining 3 teaspoons oil in a nonstick skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Place pork on broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350u0b0 for 35 minutes or until thermometer registers 160u0b0 (slightly pink). Wrap in foil; chill 3 hours or overnight.
5. Cut pork diagonally across grain into 24 slices. Place 1 slice pork on each bottom half of split Dijon-Pepper Biscuits. Top each slice with 1 1/2 teaspoons relish; cover with top halves.

pork tenderloin, water, sugar, salt, thyme, whole allspice, bay leaf, rosemary, olive oil, cooking spray, cranberryorange relish

Taken from www.myrecipes.com/recipe/pork-filled-dijon-pepper-biscuits (may not work)