Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

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

Ingredients

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

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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