Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

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

Ingredients

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

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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