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Redeye-Glazed Pork Tenderloin With Black-Eyed Peas

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Redeye-Glazed Pork Tenderloin With Black-Eyed Peas

Ingredients

  • 2 ounces country ham scraps or prosciutto
  • 1–2 teaspoons vegetable oil (optional)
  • 3 tablespoons shallots, coarsely chopped
  • 1/2 cup strong coffee or espresso
  • 2 cups pork stock or low-salt chicken broth
  • 3 tablespoons sorghum syrup or honey
  • 2 tablespoons apple cider vinegar
  • 7 tablespoons unsalted butter, divided
  • 1 cup minced yellow onion
  • 1/4 cup minced garlic
  • 8 cups low-salt chicken broth
  • 2 cups dried black-eyed peas, soaked overnight, drained
  • 5 bay leaves, divided
  • kosher salt
  • 1 tablespoon each crushed toasted coriander and fennel seeds
  • 1 1x3' strip lemon peel, all white pith removed
  • 1 teaspoon cayenne pepper
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon (packed) light brown sugar
  • 2 1 1/4-pound trimmed pork tenderloins
  • 2 tablespoons vegetable oil
  • 1 cup bread-and-butter pickles, blended to a coarse purée
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Published 2014-09-09 13:29:13 (2 years ago).

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