Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

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

Ingredients

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

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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