Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

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

Ingredients

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

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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