Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

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

Ingredients

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

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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