Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

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

Ingredients

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

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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