Raspberry Almond Treat
2 Tbsp. butter, melted
10 refrigerated buttermilk biscuits
2 Tbsp. sugar
1/4 cup raspberry preserves
2 Tbsp. slivered almonds
Brush butter on both sides of biscuits.
Place on a greased baking sheet or in a greased nine-inch round baking pan.
Sprinkle with sugar
Make an indentation in the center of each biscuit and fill with 1 tsp. preserves.
Sprinkle almonds on top.
Bake at 425º for 9 to 11 minutes or until golden brown.
Mustard Pork Medallions
1/2 cup seasoned dry bread crumbs
1/2 tsp. dried thyme
1/4 tsp. garlic salt
1/4 tsp. onion powder
1 1/4 pounds pork tenderloin
1/4 cup Dijon mustard
1 Tbsp. melted butter
Combine the dry ingredients in a shallow bowl.
Cut tenderloin crosswise into 12 pieces and pound each piece to 1/4 inch thickness.
Mix mustard and butter together and brush on each side of the pork, then coat with the crumb mixture.
Place in a greased shallow baking pan.
Bake, uncovered, at 425º for 10 minutes; turn and bake about 5 minutes or until no longer pink.