Pork Tenderloin with Black-Eyed Peas & Bread & Butter Pickles

Pork Tenderloin with Black-Eyed Peas & Bread & Butter Pickles
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Ingredients
  1. Pork Tenderloin and Service
  2. 2 - 1½ lb. pork tenderloins
  3. Salt, pepper, cayenne pepper, and light brown sugar (1 t. each)
  4. 1 c. bread-and-butter pickles blended or chopped to a coarse puree
  5. Rub tenderloins with spice mixture and let stand for an hour
  6. Preheat oven to 400 degrees
  7. Heat a large skillet with a bit of oil
  8. Add pork tenderloin and sear on all sides, glaze pork with redeye glaze
  9. If tenderloin is thin enough, cooking may be complete stove-top – the goal is an internal temperature of 135.
  10. 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)
  11. Rest, covered for 5-10 minutes
  12. Slice and serve with black-eyed peas and pickles
  13. Black Eyed Peas with Spiced Butter
  14. 1 stick butter, divided
  15. 1 large onion, fine dice
  16. 3 garlic cloves, minced
  17. 8 c. chicken or vegetable stock
  18. 2 c. dried black-eyed peas, soaked overnight, drained
  19. 1 bay leaf
  20. 1 t. each fennel and coriander
  21. The zest of one lemon
  22. ½ t. red pepper (or cayenne pepper)
Instructions
  1. Pork Tenderloin
  2. Rub tenderloins with spice mixture and let stand for an hour
  3. Preheat oven to 400 degrees
  4. Heat a large skillet with a bit of oil
  5. Add pork tenderloin and sear on all sides, glaze pork with redeye glaze
  6. If tenderloin is thin enough, cooking may be complete stove-top – the goal is an internal temperature of 135.
  7. 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)
  8. Rest, covered for 5-10 minutes
  9. Slice and serve with black-eyed peas and pickles
  10. Black Eyed Peas
  11. 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.
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