Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

Name: Redeye-Glazed Pork Tenderloin with Black-Eyed Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps apple cider vinegar; 5 bay leaves, divided; 473 milliliters dried black-eyed peas, soaked overnight, drained; 1 teaspoons freshly ground black pepper; 237 milliliters bread-and-butter pickles, blended to a coarse purée; 0 teaspoons cayenne pepper; 1 teaspoon cayenne pepper; 57 grams country ham scraps or prosciutto; 1 Tbsp each crushed toasted coriander and fennel seeds; 59 milliliters minced garlic; 1 Tbsp kosher salt; 8 servings Kosher salt; 1 kilograms trimmed pork tenderloins; 1 strip 1x3 lemon peel, all white pith removed; 0 teaspoons (packed) light brown sugar; 473 milliliters pork stock or low-salt chicken broth; 2 liters low-salt chicken broth; 3 Tbsps shallots, coarsely chopped; 3 Tbsps sorghum syrup or honey; 118 milliliters strong coffee or espresso; 7 Tbsps unsalted butter, divided; 1 teaspoon vegetable oil (optional); 2 Tbsps vegetable oil; 237 milliliters minced yellow onion

Redeye-Glazed Pork Tenderloin with Black-Eyed Peas might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 442 calories, 42g of protein, and 21g of fat. Head to the store and pick up sorghum syrup, garlic, coriander and fennel seeds, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat a medium heavy saucepan over medium heat.

Equipment you will use

Sauce Pan

Add ham and saut until golden brown, adding vegetable oil as needed if the ham scraps are lean.

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Vegetable Oil

Ham

Add shallots and cook, stirring often, until they begin to soften, about 3 minutes. Stir in coffee, scraping up any browned bits.

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Shallot

Coffee

Add stock, sorghum syrup, and vinegar; bring to a simmer and cook until sauce coats the back of a spoon, about 20 minutes. Strain into a small bowl. DO AHEAD: Can be made 2 days ahead.

Ingredients you will need

Sorghum

Vinegar

Syrup

Stock

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Bowl

Let cool completely; cover and chill. Rewarm before using.

Melt 3 tablespoons butter in a large heavy pot over medium heat.

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Butter

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Pot

Add onion and cook, stirring often, until softened, about 8 minutes.

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Onion

Add garlic and cook until fragrant, about 2 minutes.

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Garlic

Add broth, peas, and 3 bay leaves. Bring to a boil; reduce heat to medium-low and cook, skimming the surface occasionally, until peas are tender, about 1 1/4 hours. Discard bay leaves.

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Bay Leaves

Broth

Peas

Strain peas, reserving broth.

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Broth

Peas

Transfer 2 cups strained peas to a medium bowl; mash into a paste. Return whole and mashed peas to pot, along with some of the broth to thin mixture. Season with salt. DO AHEAD: Can be made 2 days ahead.

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Broth

Peas

Salt

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Bowl

Pot

Melt remaining 4 tablespoons butter in small pan over medium heat. Simmer until browned bits form on bottom of pan, 5-6 minutes. Stir in coriander, fennel, lemon peel, cayenne, and remaining 2 bay leaves; cook, stirring, for 1 minute.

Ingredients you will need

Bay Leaves

Lemon Peel

Coriander

Ground Cayenne Pepper

Butter

Fennel

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Frying Pan

Remove pan from heat. DO AHEAD: Can be made 2 hours ahead.

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Frying Pan

Let stand at room temperature. Rewarm and discard bay leaves and lemon peel from spice butter before serving.

Ingredients you will need

Bay Leaves

Lemon Peel

Butter

Combine first 4 ingredients in a small bowl. Season pork with spice mixture; let stand for 1 hour.

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Pork

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Bowl

Preheat oven to 350F.

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Oven

Heat oil in a large cast-iron skillet over high heat. Sear pork on all sides until deep golden brown, about 8 minutes total.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Frying Pan

Transfer skillet to oven. Roast pork, occasionally brushing with glaze, until an instant-read thermometer inserted into meat registers 140F, about 15 minutes.

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Pork Roast