Peppered Pork With Pecan Biscuits

• 2 teaspoons pepper
• 1 teaspoon salt
• 1 (2-lb.) package pork tenderloins
• 1 (1/4-oz.) envelope rapid-rise yeast
• 1 tablespoon sugar
• 3/4 cup warm water (100u0b0 to 110u0b0)
• 1 (20-oz.) box all-purpose baking mix
• 1/2 cup chopped pecans
• 1 cup buttermilk
• 1/4 cup butter, melted
• 2 tablespoons prepared pesto
• 1/2 cup all-purpose flour
• Coarse-grained Dijon mustard

1. Combine pepper and salt. Rub evenly over pork tenderloins, and place on a lightly greased rack in a roasting pan.
2. Bake at 450u0b0 for 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 155u0b0. Let stand 10 minutes before thinly slicing. Reduce oven temperature to 425u0b0.
3. Combine yeast, sugar, and 3/4 cup water in a large bowl; let stand 5 minutes.
4. Add baking mix and next 4 ingredients to yeast mixture, stirring until dry ingredients are moistened. Stir in flour (up to 1/2 cup) as needed until dough pulls away from sides of bowl. Turn dough out onto a lightly floured surface, and knead gently 2 to 3 times.
5. Pat or roll dough to a 1-inch thickness; cut biscuits with a 1 1/2-inch round cutter. Place biscuits on lightly greased baking sheets.
6. Bake at 425u0b0 for 10 to 12 minutes or until lightly browned. Split biscuits; serve sliced pork in biscuits with mustard.

pepper, salt, pork tenderloins, yeast, sugar, warm water, baking mix, pecans, buttermilk, butter, pesto, allpurpose, mustard

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