Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

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

Ingredients

  • 8 cups chicken stock or low-sodium chicken broth
  • 2 ounces country ham scraps
  • 1-2 teaspoons vegetable oil
  • ¼ cup garlic
  • 1 tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • + 18 more ingredients
    • 7 tablespoons unsalted butter
    • 1 tablespoon fennel seeds
    • 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
    • 2 cups pork stock
    • 3 tablespoons sorghum syrup
    • 1 tablespoon coriander
    • ½ cup strong coffee
    • 1 cup yellow onion
    • 1 1x3" strip lemon peel, all white pith removed
    • 2 tablespoons apple cider vinegar
    • 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

Comments


Best Wine Deals

See More Deals





Snooth Media Network