Instructions: Trim fat from pork. Combine pork and next 6 ingredients (pork through bay leaf) in a large zip-top plastic bag. Seal and marinate in refrigerator 2 1/2 hours or overnight.

Preheat oven to 350F.

Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Combine rosemary and 1 teaspoon oil; rub over pork. Heat remaining 3 teaspoons oil in a nonstick skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Place pork on broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350F for 35 minutes or until thermometer registers 160F (slightly pink). Wrap in foil; chill 3 hours or overnight. Cut pork diagonally across grain into 24 slices. Place 1 slice pork on each bottom half of split Dijon-Pepper Biscuits.

Top each slice with 1 1/2 teaspoons relish; cover with top halves. Serving Size: 1 appetizer. To Make Dijon-Pepper Biscuits Preheat oven to 425F. Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Combine milk and mustard; add to flour mixture. Stir until the flour mixture is moist. Turn dough out onto a lightly floured surface. Knead 5 or 6 times. Roll dough to about 1/2-inch thickness, and cut with a 1 3/4-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425F for 12 to 15 minutes or until lightly browned.

Yield: 24 biscuits

The Lowfat Cooking Newsletter

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.