Pork Tenderloin with Rosemary Biscuit Puffs
Ingredients
- 1 1/2 pounds pork tenderloin
- Kosher salt and finely ground black pepper
- 2 tablespoons plus 1 stick unsalted butter
- 3 large shallots, thinly sliced
- 1 cup chicken broth
- 1 1/4 cup cherry preserves
- All-purpose flour, for dusting
- 4 large refrigerated/canned biscuits
- 1 clove garlic
- 1 tablespoon chopped fresh rosemary
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