Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

Redeye-Glazed Pork Tenderloin with Black-Eyed Peas
Photo by Ditte Isager

Ingredients

  • 2 ounces country ham scraps
  • ½ teaspoon freshly ground black pepper
  • 5 bay leaves
  • 1 tablespoon fennel seeds
  • 1 1x3" strip lemon peel, all white pith removed
  • ¼ teaspoon light brown sugar
  • Kosher salt
  • + 18 more ingredients
    • 1 tablespoon coriander
    • 1 teaspoon cayenne pepper
    • 1 cup bread-and-butter pickles
    • 2 1 1/4-pound trimmed pork tenderloins
    • 2 tablespoons vegetable oil
    • 1-2 teaspoons vegetable oil
    • 3 tablespoons shallots
    • ½ cup strong coffee
    • 2 cups dried black-eyed peas
    • 2 cups pork stock
    • 3 tablespoons sorghum syrup
    • 2 tablespoons apple cider vinegar
    • 7 tablespoons unsalted butter
    • 1 cup yellow onion
    • ¼ cup garlic
    • 8 cups chicken stock or low-sodium chicken broth
    • 1 tablespoon kosher salt
    • ¼ teaspoon cayenne pepper

Heat a medium heavy saucepan over medium heat. Add ham and sauté until golden brown, adding vegetable oil as needed if the ham scraps are lean. Add shallots and cook, stirring often, until they begin to soften, about 3 minutes. Stir in coffee, scraping up any browned bits. Add stock, sorghum sy...

View full recipe at Epicurious

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