Pork Tenderloin on Cornmeal Biscuits – #southerncomfort

Ingredients for pork tenderloins
4 (3/4- to 1-pound) pork tenderloins
2 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons olive oil
Cornmeal Biscuits, halved
Texas Cranberry Chutney
Garnish: sliced green onions
Directions for pork tenderloins
Place pork in a lightly greased 15- x 10-inch jelly-roll pan; sprinkle with salt and pepper. Rub evenly with oil.

Broil 5 1/2 inches from heat 5 minutes; reduce oven temperature to 450°, and bake 20 minutes or until a meat thermometer inserted into thickest portion registers 160°. Let stand 15 minutes before slicing. Cut into 1/4-inch-thick slices (about 18 slices each).

Ingredients for Cornmeal Biscuits
4 cups self-rising flour
1/2 cup yellow cornmeal*
1 cup butter, cut up
2 cups buttermilk
1/4 cup milk
Directions for Cornmeal Biscuits
Combine flour and cornmeal in a large bowl; cut in butter with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 2 to 3 times.

Pat or roll dough to a 1/2-inch thickness, and cut with a 2-inch round cutter. Place on lightly greased baking sheets. Reroll remaining dough, and proceed as directed. Brush tops with milk.

Bake at 425° for 13 to 15 minutes or until golden.

Ingredients for Texas Cranberry Chutney
2 (8-ounce) cans crushed pineapple
1 (16-ounce) can whole berry cranberry sauce
1/4 cup firmly packed brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 to 2 jalapeño peppers, seeded and minced
3 green onions, chopped
Directions for Texas Cranberry Chutney
Drain pineapple well; pat dry with paper towels.

Stir together pineapple and next 4 ingredients in a small saucepan over medium heat, and bring to a boil. Reduce heat to low, and simmer, stirring often, 5 minutes or until thickened. Remove from heat, and stir in jalapeño and green onions. Cover and chill until ready to serve.

Put it all together
Place pork slices evenly over Cornmeal Biscuit halves, and top evenly with Texas Cranberry Chutney. Garnish, if desired.