Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

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

Ingredients

  • 1 cup yellow onion
  • ½ cup strong coffee
  • 2 cups pork stock
  • 2 tablespoons vegetable oil
  • 2 cups dried black-eyed peas
  • 5 bay leaves
  • 1 tablespoon fennel seeds
  • + 18 more ingredients
    • 7 tablespoons unsalted butter
    • 1 tablespoon kosher salt
    • ¼ cup garlic
    • 2 ounces country ham scraps
    • 8 cups chicken stock or low-sodium chicken broth
    • 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 tablespoon coriander
    • 3 tablespoons sorghum syrup
    • 1 teaspoon cayenne pepper
    • 2 1 1/4-pound trimmed pork tenderloins
    • 1 cup bread-and-butter pickles
    • Kosher salt
    • ¼ teaspoon cayenne pepper
    • ½ teaspoon freshly ground black 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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