Recipe courtesy of Damaris Phillips
Episode: Network Pitch
Sweet Potato Biscuits with Peppered Pork Loin, Apple Mustard Butter and Salad
Total:
4 hr 10 min
Active:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate
Total:
4 hr 10 min
Active:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Sweet Potato Biscuits:
Pepper Pork Loin:
Apple Mustard Butter:
Salad:

Directions

For the sweet potato biscuits: Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, baking soda and cayenne. Using a pastry cutter or your hands, cut in the chilled butter until the mixture resembles coarse meal.

Stir together the sweet potato and buttermilk in a separate bowl until smooth. Make a well in the dry ingredients and pour in the sweet potato mixture. Add the raisins and combine until it just comes together. Be very careful to not over mix.

Turn the dough onto a floured surface and knead until it comes together. If the dough is too sticky, work in up to 1/4 cup additional flour. Shape into a disk and pat to an even 1- to 1 1/2-inch thickness. With a floured 3-inch round biscuit cutter, cut out biscuits. Gather together scraps, and repeat to cut out more biscuits.

Butter a baking sheet and place each biscuit 1/2 inch apart. Brush with melted butter and bake until golden brown, 20 to 25 minutes.

Reduce the oven temperature to 350 degrees F.

For the peppered pork loin: In a small bowl, stir together the sorghum, salt, black pepper, crushed red pepper and oil. Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or my favorite, a cast-iron skillet). Rub the pork loin with sorghum and spice mixture, coating evenly. Roast until the internal temperature is 140 degrees F, about 45 minutes. Remove from oven and let rest for 10 minutes.

For the apple mustard butter: Place the apple chunks in a large, heavy-bottomed pot over low heat. Cook, uncovered, for 1 1/2 hours, stirring occasionally. Add the brown sugar, cinnamon and allspice. Continue cooking over low heat, stirring occasionally, until very thick, about 30 minutes. Remove from the heat and stir in the mustard. (Or if using applesauce, place in a heavy bottomed pot with the sugar and spices and cook until it is thick, 30 minutes or so.)

For the salad: Toss the arugula, tomatoes and sunflowers seeds in a large bowl. Drizzle with lemon juice and olive oil and season with salt and pepper. Top with the shaved cheese.

To serve: Split the sweet potato biscuits and spread the apple mustard butter on both sides. Thinly slice the pork loin and place on each of the bottom biscuits. Top with the other biscuit halves and serve with salad on the side.

Recipe courtesy of Damaris Phillips

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

More from:

Southern at Heart

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Sweet Potato-Pecan Casserole

Recipe courtesy of Ellie Krieger

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Sweet Potato Biscuits

Sweet Potato Biscuits with Ham

Recipe courtesy of Carl Wayne Gaabo

Thomas Jefferson's Sweet Potato Biscuits

Recipe courtesy of Walter Staib

Sweet Potato or Pumpkin Biscuits

Recipe courtesy of Nathalie Dupree|Cynthia Graubart

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.