Marinated Pork on Angel Biscuits

A spicy marinade gives these Marinated Pork sandwiches extra flavor.

Marinated Pork on Angel Biscuits
Yield: 24 sandwiches
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  1. ⅓ cup light soy sauce
  2. ½ cup peanut oil
  3. 2 tablespoons Worcestershire sauce
  4. 1 tablespoon minced garlic
  5. 2 tablespoons brown sugar
  6. 1 teaspoon coarse salt
  7. 1 teaspoon ground black pepper
  8. 1 teaspoon ground white pepper
  9. ½ teaspoon cayenne pepper
  10. ½ teaspoon ground ginger
  11. 1/4 teaspoon ground cinnamon
  12. 1 (1-pound) pork tenderloin, rinsed and patted dry
  13. ¼ cup mayonnaise
  14. 3 tablespoons whole-grain mustard
  15. 3 tablespoons minced chives
  16. 24 Angel Biscuits (recipe follows)
  17. 4 cups baby watercress
  1. In a large resealable plastic bag or shallow dish, combine soy sauce, peanut oil, Worcestershire sauce, garlic, sugar, salt, black pepper, white pepper, cayenne, ginger, and cinnamon. Add pork, and seal bag or cover dish; refrigerate for at least 6 hours and up to 8. Remove pork from marinade; discard marinade.
  2. Heat a grill pan over medium-high heat. Cook pork 10 to 15 minutes on each side (about 30 minutes total), until an instant-read thermometer inserted into thickest part of the meat registers 155°.
  3. Remove pork from heat; cover with aluminum foil, and set aside for 10 minutes, or until thermometer registers 160°. Using two forks, shred pork, and set aside.
  4. In a small bowl, whisk together mayonnaise, mustard, and chives. To assemble, slice the Angel Biscuits in half horizontally; top bottom halves with shredded pork and a small bunch of watercress. Spread a bit of the mayonnaise mixture on top halves of biscuits, and sandwich atop bottom halves.
TeaTime Magazine


Angel Biscuits
Yield: 24 biscuits
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  1. ½ cup warm water (105° to 115°)
  2. 1 (¼-ounce) package active dry yeast
  3. ¼ cup sugar, divided
  4. 5 cups all-purpose flour
  5. ¼ cup finely grated Parmesan cheese
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. 1 teaspoon salt
  9. 1 teaspoon ground mustard
  10. ½ teaspoon ground ginger
  11. ½ teaspoon ground black pepper
  12. ½ cup vegetable shortening
  13. 2 cups low-fat buttermilk
  14. 4 tablespoons unsalted butter, melted
  1. In a small bowl, combine water, yeast, and 1 tablespoon sugar; let stand for 10 minutes, or until foamy. In a large bowl, whisk together remaining sugar, flour, Parmesan, baking powder, baking soda, salt, mustard, ginger, and pepper until well combined.
  2. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Pour in yeast mixture and buttermilk; stir until just moistened. Cover bowl with plastic wrap, and refrigerate for 1 hour.
  3. Preheat oven to 450˚. Line two baking sheets with parchment paper; set aside.
  4. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to 1⁄2-inch thickness, and cut with a 2-inch biscuit cutter, rerolling dough as necessary but no more than 2 times. Place biscuits on prepared baking sheets, and brush tops with melted butter. Bake for 8 minutes, or until golden brown. Cool before serving.
TeaTime Magazine
 From TeaTime January/February 2010


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