Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

Ingredients

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

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