Stir together first 5 ingred until well blended. Place pork on greased 15x10 jelly roll pan, sprinkle evenly w/ s/p. Pour over pork. Bake at 375? for 20-30 min or until meat thermometer inserted into thickest portion registers 160?, basting occasionally. Remove pork to wire rack, let stand 10 min before slicing. Pour pan drippings into saucepan and cook, stirring often, over med-high heat until slightly reduced and thickened for sauce. Serve w/ biscuit.
Cut 1 c. butter into flour w/pastry blender, add buttermilk, stirring until dry ingred are moistened.
Turn dough onto floured surface and knead 3-5 times.
Pat or roll dough to 1/2 in thickness, and cut w/2 in cutter. Bake @425? for 10-13 min or until golden. Brush w/ melted butter.
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 137 (39%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 90.2mg||28 %|
|Sodium 454.9mg||16 %|
|Potassium 437.5mg||12 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 29.9g|
|Protein 21.8g||31 %|
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Calories per serving: 348
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