| | Sauce: |
| 1/2 cup | Reduced-fat mayonnaise |
| 2 tablespoons | White vinegar |
| 1 teaspoon | Coarsely ground fresh pepper |
| 1 teaspoon | Fresh lemon juice |
| | Dash of salt |
| | Pork: |
| 1 1/4 pounds | Pork tenderloin, trimmed |
| 1/2 cup | Apple cider vinegar |
| 1/4 cup | Water |
| 3 tablespoons | Brown sugar |
| 2 teaspoons | Kosher salt |
| 3/4 teaspoon | Freshly ground black pepper |
| 1/2 teaspoon | Ground red pepper |
| 1/2 teaspoon | Chili powder |
| 1/4 teaspoon | Garlic powder |
| | Biscuits: |
| 2 cups | All-purpose flour (about 9 ounces) |
| 2 1/2 teaspoons | Baking powder |
| 1 teaspoon | Salt |
| 1/4 teaspoon | Ground cinnamon |
| 1 cup | Mashed cooked sweet potato (about 3/4 pound) |
| 2 tablespoons | Brown sugar |
| 3 tablespoons | Butter, melted |
| 2/3 cup | Fat-free milk |
| | Cooking spray |
To prepare sauce, combine the first 5 ingredients in a small bowl. Cover and chill.
To prepare pork, cut pork in half lengthwise; cut crosswise into 2 1/2-inch pieces.
Combine apple cider vinegar and next 7 ingredients (through garlic powder) in a medium saucepan; bring to a boil. Add pork to pan. Cover, reduce heat, and simmer 1 hour or until tender. Remove pork from cooking liquid; shred with 2 forks. Place pork in a serving dish; pour cooking liquid over pork.
Preheat oven to 425°.
To prepare biscuits, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1 teaspoon salt, and cinnamon in a large bowl; stir with a whisk. Combine potato, 2 tablespoons sugar, butter, and milk; stir well. Pour over dry ingredients; stir until a soft dough forms (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 5 to 6 times. Roll dough into a 10-inch circle; cut 24 biscuits with a floured 2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. (Reroll dough scraps, if necessary.) Bake at 425° for 12 minutes or until lightly browned. Remove biscuits from pan; cool on a wire rack. Serve with pork and sauce.