Pork Tenderloin with Black-Eyed Peas & Bread & Butter Pickles October 20, 2013 by Jill Foucre Leave a Comment Pork Tenderloin with Black-Eyed Peas & Bread & Butter Pickles 2013-10-20 18:49:30 Print 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. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/