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Pork Tenderloin with Black-Eyed Peas & Bread & Butter Pickles
Ingredients
- Pork Tenderloin and Service
- 2 - 1½ lb. pork tenderloins
- Salt, pepper, cayenne pepper, and light brown sugar (1 t. each)
- 1 c. bread-and-butter pickles blended or chopped to a coarse puree
- Rub tenderloins with spice mixture and let stand for an hour
- Preheat oven to 400 degrees
- Heat a large skillet with a bit of oil
- Add pork tenderloin and sear on all sides, glaze pork with redeye glaze
- If tenderloin is thin enough, cooking may be complete stove-top – the goal is an internal temperature of 135.
- If not completely cooked, transfer to a 400 degree oven for 3-5 minutes to reach goal temperature (glaze one additional time in the oven)
- Rest, covered for 5-10 minutes
- Slice and serve with black-eyed peas and pickles
- Black Eyed Peas with Spiced Butter
- 1 stick butter, divided
- 1 large onion, fine dice
- 3 garlic cloves, minced
- 8 c. chicken or vegetable stock
- 2 c. dried black-eyed peas, soaked overnight, drained
- 1 bay leaf
- 1 t. each fennel and coriander
- The zest of one lemon
- ½ t. red pepper (or cayenne pepper)
Instructions
- Pork Tenderloin
- Rub tenderloins with spice mixture and let stand for an hour
- Preheat oven to 400 degrees
- Heat a large skillet with a bit of oil
- Add pork tenderloin and sear on all sides, glaze pork with redeye glaze
- If tenderloin is thin enough, cooking may be complete stove-top – the goal is an internal temperature of 135.
- If not completely cooked, transfer to a 400 degree oven for 3-5 minutes to reach goal temperature (glaze one additional time in the oven)
- Rest, covered for 5-10 minutes
- Slice and serve with black-eyed peas and pickles
- Black Eyed Peas
- Melt 3 Tablespoons of butter in a large Dutch oven over medium heat. Add onion, sauting until onions begin to sweat and soften. Add garlic and cook for an additional 2 minutes; Add stock, peas, and bay leaf. Bring to a boil and then reduce heat to medium-low and cook until the peas are tender, about 1 – 1 ½ hours; discard bay leaf. Melt remaining 5 tablespoons of butter in a small saucepan. Simmer until browned bits form on bottom of pan, 5-6 minutes. Stir in fennel, coriander, lemon zest, and red pepper. Cook, stirring for a minute and then remove pan from heat; Set aside until service.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/