Transform redeye gravy, a breakfast elixir of ham scraps and coffee, into a sophisticated sweet-and-sour glaze with the addition of sorghum syrup and a touch of apple cider vinegar.
Provided by Linton Hopkins
Categories Coffee Bean Pork Low Cal Dinner Pork Tenderloin Legume Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For redeye glaze:
- 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 syrup, and vinegar; bring to a simmer and cook until sauce coats the back of a spoon, about 20 minutes. Strain into a small bowl. DO AHEAD: Can be made 2 days ahead. Let cool completely; cover and chill. Rewarm before using.
- For black-eyed peas with spiced butter:
- Melt 3 tablespoons butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened, about 8 minutes. Add garlic and cook until fragrant, about 2 minutes. Add broth, peas, and 3 bay leaves. Bring to a boil; reduce heat to medium-low and cook, skimming the surface occasionally, until peas are tender, about 1 1/4 hours. Discard bay leaves.
- Strain peas, reserving broth. Transfer 2 cups strained peas to a medium bowl; mash into a paste. Return whole and mashed peas to pot, along with some of the broth to thin mixture. Season with salt. DO AHEAD: Can be made 2 days ahead.
- Melt remaining 4 tablespoons butter in small pan over medium heat. Simmer until browned bits form on bottom of pan, 5-6 minutes. Stir in coriander, fennel, lemon peel, cayenne, and remaining 2 bay leaves; cook, stirring, for 1 minute. Remove pan from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm and discard bay leaves and lemon peel from spice butter before serving.
- For tenderloin and assembly:
- Combine first 4 ingredients in a small bowl. Season pork with spice mixture; let stand for 1 hour.
- Preheat oven to 350°F. Heat oil in a large cast-iron skillet over high heat. Sear pork on all sides until deep golden brown, about 8 minutes total. Transfer skillet to oven. Roast pork, occasionally brushing with glaze, until an instant-read thermometer inserted into meat registers 140°F, about 15 minutes. Transfer meat to a carving board. Let rest, uncovered, for 10 minutes.
- Reheat peas and spice butter. Cut pork into 1/4"-1/2"-thick slices. Transfer to plates and spoon pickle purée over. Serve with peas drizzled with spoonfuls of spice butter.
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MD:UZZOL AHMED
[email protected]This recipe is a great way to change up your usual pork tenderloin routine. The glaze is sweet and tangy, and the black-eyed peas add a nice touch of heartiness. I served it with roasted potatoes and it was a delicious meal.
Muhammad Yahia
[email protected]I've made this recipe several times and it's always a hit. The pork is always tender and juicy, and the glaze is so flavorful. I highly recommend it!
BIPUL KUMAR
[email protected]This recipe is a great way to use up leftover pork tenderloin. The glaze is easy to make and adds a lot of flavor to the meat. I served it with roasted vegetables and it was a delicious meal.
Samira Ishfaq
[email protected]I'm not a big fan of pork, but this recipe changed my mind. The pork was cooked perfectly and the glaze was delicious. I will definitely be making this again.
NAMASTE Mobile
[email protected]This recipe is a winner! The pork was tender and juicy, and the glaze was amazing. I served it with mashed potatoes and green beans, and it was a delicious meal.
Farhan Chani
[email protected]I love this recipe! The pork is always cooked perfectly and the glaze is so flavorful. I've made it several times and it's always a hit with my family and friends.
Mahar Wahab
[email protected]This recipe was easy to follow and the results were delicious. The pork was tender and flavorful, and the glaze was perfect. I will definitely be making this again.
Abdulrahman Sabit
[email protected]I'm not a big fan of pork tenderloin, but this recipe changed my mind. The glaze is amazing and the pork was cooked perfectly. I will definitely be making this again.
Aminul Hoque
[email protected]This recipe is a great way to change up your usual pork tenderloin routine. The glaze is sweet and tangy, and the black-eyed peas add a nice touch of heartiness. I served it with roasted potatoes and it was a delicious meal.
Bademba Bayo
[email protected]I've made this recipe a few times and it's always a crowd-pleaser. The pork is always tender and juicy, and the glaze is so flavorful. I highly recommend it!
lorrie thompson
[email protected]This recipe is a great way to use up leftover pork tenderloin. The glaze is easy to make and adds a lot of flavor to the meat. I served it with roasted vegetables and it was a delicious meal.
Darcy Carlson
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the pork and the glaze. I will definitely be making this again.
Prothik Dey
[email protected]This dish was easy to make and turned out great! The pork was tender and flavorful, and the glaze was perfect. I will definitely be making this again.
Umerfarooq Jutt1122
[email protected]I was a bit skeptical about the red eye gravy, but it was actually really good! The pork was cooked perfectly and the gravy added a nice depth of flavor. I served it with mashed potatoes and green beans, and it was a delicious meal.
Bilal Sadaqat
[email protected]This recipe is a keeper! I loved the combination of the sweet and savory glaze with the tender pork. The black-eyed peas were also a great addition. I will definitely be making this again.
Singh Bajwa
[email protected]I've made this dish several times and it's always a winner. The glaze is so flavorful and the pork is always tender and juicy. I highly recommend it!
WOHA BEAUTY
[email protected]This recipe was absolutely delicious! The pork tenderloin was cooked perfectly and the glaze was amazing. I served it with the black-eyed peas and collard greens, and it was a hit with my family. Will definitely make this again!