Pork Tenderloin and Buttermilk Biscuits with Roasted Tomato-Thyme Gravy

Name: Pork Tenderloin and Buttermilk Biscuits with Roasted Tomato-Thyme Gravy
Yield: serves 4 to 6
Ingredients: 3 plum tomatoes, cored and halved; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; Sea salt and freshly ground black pepper; One 1-pound pork tenderloin, trimmed; 2 tablespoons fresh thyme; 1/3 cup all-purpose flour; 1 tablespoon unsalted butter; 2 cups low-sodium chicken broth; Favorite Buttermilk Biscuits (page 51)

December 14, 2011

My mom always made this hearty breakfast when my husband, Peter, and I came to visit her in Memphis; it is so Southern that eating it always made me feel I was really home. (I don’t think Peter, who is from New York, had ever had either pork tenderloin or gravy for breakfast.) The roasted tomato gravy is what makes it so special; roasting the tomatoes cuts and deepens their bright acidity, adding complex layers of flavor to the savory sauce. You can mix things up by making this dish with sausage patties or leftover slices of Grilled and Roasted Filet of Beef with Crispy Roasted Shallots (page 193) instead of the pork tenderloin. Either way, you’ll want to use the biscuits to sop up the last drops of gravy.

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