For the Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 cup shallots minced
- 1/2 cup plum jam
- 1/2 cup strawberry jam
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon prepared horseradish
- 2 teaspoon dry mustard such as Coleman’s
- 1 teaspoon crushed pink peppercorns (black is fine if you don’t have pink)
- 4 fresh firm purple plums
For the Biscuits
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 tablespoons dry chives
- 1 teaspoon Herbes De Provence
- 1 teaspoon garlic powder
- 3 tablespoons cold butter
- 3/4 cup buttermilk
- 1 tablespoon melted butter
For the Pork
- 3 pounds pork tenderloin (two tenderloins approximately 1 1/2 pounds each)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1/2 cup dry vermouth