Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

See full recipe on: Epicurious


2 ounces country ham scraps or prosciutto
1�\u00962 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 puree

Nutrition 8 servings

Per Serving % Daily Value
Calories 452
Fat 21g 32%
Carbs 26g 8%
Protein 39g 79%
Fiber 3g 15%
Cholesterol 123mg 41%
Sodium 1,422mg 59%


Savings Newsletter

RetailMeNot Everyday
on Facebook
RetailMeNot Everyday
on Twitter