Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

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

Ingredients

  • 2 1 1/4-pound trimmed pork tenderloins
  • 7 tablespoons unsalted butter
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons apple cider vinegar
  • 1 cup bread-and-butter pickles
  • ¼ teaspoon light brown sugar
  • 2 tablespoons vegetable oil
  • + 18 more ingredients
    • 3 tablespoons shallots
    • ½ teaspoon freshly ground black 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
    • ½ cup strong coffee
    • 3 tablespoons sorghum syrup
    • 2 cups pork stock
    • 2 cups dried black-eyed peas
    • 1 tablespoon coriander
    • Kosher salt
    • 5 bay leaves
    • 1-2 teaspoons vegetable oil
    • 2 ounces country ham scraps
    • 1 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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