Instructions: Combine pepper and salt, and rub evenly over tenderloin. Place on a lightly greased rack inside a roasting pan. Bake at 450 degrees for 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Let stand 10 minutes; thinly slice.

Combine yeast, sugar, and 3/4 cup warm water in a large bowl; let mixture stand 5 minutes.

Add biscuit mix and next 4 ingredients to bowl, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface.

Pat or roll dough to 1-inch thickness; cut with a 2-inch round cutter. Place biscuits on a lightly greased baking sheet; place a pecan half in center of each biscuit.

Bake at 425 degrees for 20 to 25 minutes or until lightly browned. Split biscuits; serve pork in biscuits with mustard.

This recipe yields 6 to 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.