Meals Matter

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Contributed By: adncsu
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Ingredients

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

Preparation

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.

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