Refrigerator Biscuits Turn Into a Comforting Side Dish for Roast Pork

Show: Chopped
Pork Tenderloin w Rosemary BiscuitPuffs

Pork Tenderloin w Rosemary BiscuitPuffs

Photo by: Petrina Tinslay

Petrina Tinslay

Chopped Dinner Challenge The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!

For this week's Chopped Dinner Challenge, the chefs of Food Network Kitchens chose to feature the basket ingredient refrigerator biscuits, which most people would think couldn't be reinvented. But, in fact, they can! With their Chopped thinking caps on, the chefs turned the average canned dough into sauteed puffs that resemble dumplings. All it takes is cubing up the dough and sauteing the cubes in butter. And to make it a great dinner, the biscuit puffs become the perfect side dish for Pork Tenderloin. Your family will be excited to see how canned biscuit dough gets a new life in this recipe.

To prepare the pork for roasting, you'll want to season it first with salt and pepper, and then brown it in a skillet with butter. Add the shallots, broth and cherry preserves, and transfer the skillet to a preheated oven. Once the pork has cooked through and is out of the oven, transfer it to a cutting board and let it rest. Meanwhile, bring the skillet to a boil and reduce the sauce to a glaze.

To make the biscuit puffs, flour the biscuits and cut them into cubes, then toss them in flour again. Melt butter in a large skillet and add the biscuit cubes, stirring until they have puffed. Add the garlic and then the rosemary, and continue cooking until the puffs are brown. Remove to a paper-towel-lined sheet pan and season with salt. Now you're ready to serve. Simply slice the pork into medallions, and serve with the glaze and the biscuit puffs alongside.

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