**Redeye Gravy Glazed Pork Tenderloin with Black-Eyed Peas: A Southern Comfort Food Symphony**
Prepare to embark on a culinary journey that pays homage to the rich traditions of Southern cuisine with this tantalizing dish featuring Redeye Gravy Glazed Pork Tenderloin and Black-Eyed Peas. The tenderloin, marinated in a blend of spices and herbs, is roasted to perfection, while the redeye gravy, a Southern specialty made from pan drippings, coffee, and bacon, elevates the pork to new heights of flavor. Accompanied by slow-cooked black-eyed peas, simmered in a savory broth infused with smoked turkey, this dish is a symphony of Southern comfort food flavors that will warm your soul.
**Additional Recipes to Explore:**
1. **Loaded Mashed Potato Casserole:** Indulge in this ultimate comfort food, featuring creamy mashed potatoes enriched with bacon, cheese, and green onions—a delightful side dish that perfectly complements the pork tenderloin and black-eyed peas.
2. **Southern-Style Collard Greens:** Experience the goodness of Southern greens with this classic recipe. Tender collard leaves are simmered in a flavorful broth infused with smoked turkey, onions, and spices, resulting in a side dish that's both hearty and satisfying.
3. **Buttermilk Biscuits:** No Southern meal is complete without fluffy, golden brown buttermilk biscuits. This recipe yields light and airy biscuits that are perfect for mopping up the redeye gravy and savoring every bite of this delicious feast.
4. **Sweet Tea:** Quench your thirst with a glass of refreshing homemade sweet tea, a Southern staple. Brewed with black tea, sugar, and a touch of lemon, this sweet tea is the perfect accompaniment to this Southern comfort food spread.
GARLICKY GRILLED PORK TENDERLOIN WITH BLACK-EYED PEA VINAIGRETTE
Pork and beans: happiest marriage ever. I've taken this perfect food couple and lightened it into a weeknight dish. Tenderloin gets even juicier after a garlicky marinade and a turn on the grill. It's topped with crunchy apple and creamy black-eyed peas mingled in a refreshing vinaigrette.
Provided by Carla Hall
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 20
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.
REDEYE-GLAZED PORK TENDERLOIN WITH BLACK-EYED PEAS
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.
REDEYE-GLAZED PORK TENDERLOIN WITH BLACK-EYED PEAS
Steps:
- Redeye Glaze Heat a med heavy saucepan over med heat. Add ham & sauté until golden brown, adding veg oil as needed. Add shallots and cook, stirring often, until they begin to soften, about 3 min 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 min. Strain into a small bowl. Can be made 2 days ahead. Let cool completely; cover & chill. Rewarm before using. Black-Eyed Peas with Spiced Butter Melt 3 T butter in a large heavy pot over med heat. Add onion & cook, stirring often, until softened, about 8 min. Add garlic & cook until fragrant, about 2 min. Add broth, peas, & 3 bay leaves. Bring to boil; reduce heat to med-low &cook, skimming the surface occasionally, until peas are tender, about 1 1/4 hours. Discard bay leaves. Strain peas, reserving broth. Transfer 2 C strained peas to a med bowl; mash into paste. Return whole & mashed peas to pot, along with some broth to thin mixture. Season with salt. DO AHEAD: Can be made 2 days ahead. Melt remaining 4 T. butter in small pan over med heat. Simmer until browned bits form on bottom of pan, 5-6 min. Stir in coriander, fennel, lemon peel, cayenne, & remaining 2 bay leaves; cook, stirring, for 1 min. Remove pan from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temp. Rewarm and discard bay leaves and lemon peel from spice butter before serving.
Tips:
- Selecting the Right Pork Tenderloin: Choose a tenderloin that is firm and evenly colored, without any signs of bruising or discoloration.
- Marinating the Pork: Marinating the tenderloin in a flavorful mixture of spices and herbs enhances its taste and tenderness. Allow the pork to marinate for at least 30 minutes, or up to overnight.
- Cooking the Pork Tenderloin: To achieve a perfectly cooked tenderloin, sear it over high heat to create a golden crust, then reduce the heat and continue cooking until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Preparing the Redeye Gravy: The redeye gravy adds a rich and savory flavor to the dish. Make sure to use good quality coffee and reduce it until it thickens and becomes syrupy.
- Cooking the Black-Eyed Peas: Simmer the black-eyed peas in a flavorful broth until they are tender and cooked through. Adding vegetables like carrots, celery, and onion enhances the flavor of the peas.
- Serving the Dish: Serve the pork tenderloin sliced and topped with the redeye gravy. Accompany it with the cooked black-eyed peas and your favorite sides, such as mashed potatoes or roasted vegetables.
Conclusion:
The redeye-glazed pork tenderloin with black-eyed peas is a delightful and flavorful dish that combines the tender and juicy pork with a rich and savory gravy. The black-eyed peas add a hearty and comforting element to the meal. This recipe is perfect for a special occasion dinner or a cozy family gathering. By following the tips and techniques provided, you can create a memorable and delicious meal that everyone will enjoy.
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