Best 7 Broiled Pork Tenderloin With Black Eyed Pea Salad Recipes

ROASTED PORK WITH BLACK-EYED-PEA SALAD

Steps:

• Make pork: Preheat oven to 450 degrees. In a small bowl, combine paprika, thyme, cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper; set spice mixture aside.
• Place pork on a rimmed baking sheet; rub with oil. Sprinkle all over with spice mixture, patting in gently. Roast until an instant-read thermometer inserted in the thickest part of meat registers 150 degrees. 20 to 25 minutes; let cool.
• Make black-eyed pea salad: In a medium container, whisk mustard, vinegar, and oil. Add all vegetables. Season with salt and pepper; toss to combine.
• Serve: If stored in refrigerator, bring pork and black-eyed pea salad to room temperature. Thinly slice pork; serve with black-eyed pea salad.

BROILED PORK TENDERLOIN WITH BLACK-EYED-PEA SALAD

Steps:

• Heat broiler, with rack in top position. In a medium bowl, combine black-eyed peas, avocado, scallions, parsley, and lime juice. Season with salt and pepper and mix well.
• Rub pork with oil and season with salt and pepper. Place on a rimmed baking sheet lined with foil. Cook 10 to 12 minutes for medium, turning frequently (an instant-read thermometer should read 145 when inserted in center of pork). Let rest 10 minutes. Thinly slice pork and serve with salad and any cooking juices from sheet.

BROILED PORK TENDERLOIN

Steps:

• Preheat the oven to 400. Mix the spices with the oil. Tie the end of the tenderloin so that it is a constant thickness. Slather the spice/oil mixture all over the tenderloins. Put them in a pan lined with AL foil (shiny side up). Let set for 10 minutes to let the salt soak on the meat. Turn the oven to broil; stick in the meat. Have it approximately 5 inches below broiler. Cook for 5 minutes (the top outside of meat should be browned), and flip it over. Cook for another 8 to 15 minutes (until center is 125). Pull them out and let them rest with a tent for 10 minutes. Eat!!!!

GARLICKY GRILLED PORK TENDERLOIN WITH BLACK-EYED PEA VINAIGRETTE

Steps:

• To make the vinaigrette: Whisk the garlic, scallion, mustard, honey, chile flakes, cayenne, vinegar, and 1/2 teaspoon salt in a large bowl. While whisking, add the oil in a slow, steady stream. Fold in the parsley, peas, and apple. Season with salt and black pepper. Cover and refrigerate until ready to serve, at least 1 hour if time allows.
• To make the pork: Cut the pork into eight 1/2-inch-thick slices at an angle. Using a meat tenderizer or rolling pin, gently pound the pork into flat, even slices about 1/3 inch thick. Whisk the oil, garlic, apple, scallion, mustard, honey, 1 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Pour into a gallon-size resealable plastic bag and add the pork. Seal the bag and turn and massage the pork to work the marinade evenly into the meat. If time allows, refrigerate for at least 1 hour and up to 4 hours.
• Heat a grill or grill pan over high heat. Bring the vinaigrette to room temperature.
• Remove the pork from the marinade and lightly season with salt and black pepper. Grill the pork, turning once, until grill marks appear and the center is rosy pink, 6 to 8 minutes. Transfer to a serving platter and let rest for 5 minutes.
• Stir the black-eyed pea vinaigrette and spoon all over the pork. Garnish with parsley and serve immediately.

PORK TENDERLOIN WITH SUGAR SNAP PEA SALAD

Steps:

• Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Transfer to a plate and let cool.
• Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Slowly whisk in the olive oil.
• Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs. Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes. Let rest 5 minutes.
• Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes. Let cool slightly. Add the watercress, almonds and the remaining vinaigrette. Slice the pork; serve with the salad.

BROILED PORK TENDERLOIN WITH BLACK-EYED PEA SALAD

Steps:

• Heat broiler, with rack in top position. In a medium bowl, combine black-eyed peas, avocado, scallions, parsley, and lime juice to taste. Season with salt and pepper and mix well.
• Line a rimmed baking sheet with foil, then parchment. Rub pork with oil and season with salt and pepper. Place on baking sheet and cook 10 to 12 minutes for medium, turning frequently (an instant-read thermometer inserted in center should register 140°F). Remove from oven; tent with foil and let rest 10 minutes.
• Slice pork about 1/4 inch thick against the grain. Serve with the salad, and drizzle any juices from the baking sheet over pork.
• (Per Serving)
• Calories: 356
• Fat: 12g (2.4g Saturated Fat)
• Protein: 28.4g
• Carbohydrates: 35.3g
• Fiber: 10.5g

BROILED SOY-GLAZED PORK WITH RICE AND ASIAN VEGETABLES

Steps:

• Cook rice according to package instructions; cover, and set aside. Meanwhile, heat broiler, with rack set 4 inches from heat. On a large rimmed baking sheet, toss snow peas, carrots, bell peppers, and scallions with oil and 2 tablespoons soy sauce; season with salt and pepper.
• Place pork on top of vegetables, and season with salt, pepper, and 1 tablespoon honey. Broil until pork and vegetables begin to char, 6 to 8 minutes. Toss vegetables, and turn pork; drizzle pork with 1 tablespoon honey.
• Continue to broil until an instant-read thermometer inserted in thickest part of pork registers 145 degrees and vegetables are charred in spots, 6 to 8 minutes, tossing vegetables once more. Remove from broiler. Cover with aluminum foil, and let rest, 10 minutes.
• In a small bowl, make sauce: Stir together remaining 2 tablespoons soy sauce and honey. Thinly slice pork, and serve with vegetables, rice, and sauce.