Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

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

Ingredients

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

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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