2 (12oz) pork tenderloins, trimmed 1 tablespoon olive oil 1 teaspoon coarsely ground black pepper 1/2 teaspoon kosher salt 11.25 oz all-purpose flour (aobut 2 1/2 cups) 1 tablespoon baking powder 3/8 teaspoon salt 1/4 teaspoon baking soda 6 tablespoons unsalted chilled butter, cut into small pieces 1 1/2 tablespoons finely chopped fresh thyme 1 1/2 tablespoons finely chopped fresh sage 1 1/4 cups fat-free buttermilk 1/4 cup whole-grain Dijon mustard 1 tablespoon maple syrup

1. Preheat oven to 400.
2. Heat a large ovenproof skillet over medium-high heat. Rub pork evenly with oil; sprinkle evenly with pepper and kosher salt. Add pork to pan; cook 6 minutes, turning to brown on all sides. Place pan in oven. Bake at 400 for 17 minutes or until a thermometer inserted into thickest portion of pork registers 145. Remove pork from pan; let stand 10 minutes.
3. Increase oven termperature to 450.
4. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender until mixture resembles coarse meal. Toss in thyme and sage. Add buttermilk; toss with a fork until a soft, sticky dough forms. With floured hands, gently pat dough out onto a lightly floured surface to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 20 rounds, gently reshaping scraps as necessary. Arrange dough rounds on a baking sheet lined with parchment paper. Bake at 450 for 17 minutes or until lightly browned.
5. Combine mustard and syrup, stirring will. Cut each pork tenderloin into 20 thing slices. Split each biscuit in half; spoon about 3/4 teaspoon mustard mixture onto cut side of each biscuit top. Arrange 2 pork slices on bottom half of each biscuit; top with top halves.