Barbecue Flying Saucer with Vegetable Martian
Makes 5 servings
|1/2||teaspoon black pepper*|
|1||(10-ounce) pork tenderloin*|
|1/4||cup barbecue sauce|
|1/2||teaspoon prepared mustard|
|1||(7-1/2-ounce) package (10) refrigerated buttermilk biscuits|
|1||egg yolk (optional)|
|1||teaspoon water (optional)|
|3||to 4 drops food coloring (optional)|
*Substitute 10 ounces lean deli roasted pork for pork tenderloin and pepper, if desired.
- Preheat oven to 425°F. Rub pepper on outside of pork tenderloin. Place pork in shallow roasting pan. Roast 15 to 25 minutes or until meat thermometer inserted into thickest part of meat registers 160°F. Remove from oven; let stand 5 minutes. Shred pork.
- Reduce oven temperature to 400°F. Stir together barbecue sauce and mustard. Toss with shredded pork.
- Roll each biscuit on lightly floured surface into 4-inch circle. Place one fifth of pork mixture on each of five circles. Moisten edges. Top with remaining biscuit circles. Crimp edges to seal.
- Stir together egg yolk, water and food coloring to make egg-wash paint, if desired. Using clean paintbrush, paint desired designs on biscuit "flying saucers." Place on baking sheet. Bake 11 to 13 minutes or until golden.
|Serving Size:||1 flying saucer with 1 vegetable martian|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||22 %|
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