Broiled Pork Tenderloin With Black Eyed Pea Salad Recipes

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BROILED PORK TENDERLOIN WITH BLACK-EYED PEA SALAD



Broiled Pork Tenderloin with Black-Eyed Pea Salad image

GOOD TO KNOW Tenderloin is the leanest and most tender cut of pork. To keep it from drying out, cook it only until its internal temperature reaches 140°F; the meat will continue cooking as it rests.

Yield serves 4

Number Of Ingredients 8

2 cans (15.5 ounces each) black-eyed peas, rinsed and drained
1 avocado, halved lengthwise, pitted, peeled, and cut into 1/2-inch dice
2 scallions, trimmed and thinly sliced
3 tablespoons finely chopped fresh flat-leaf parsley
1 to 2 tablespoons fresh lime juice
Coarse salt and ground pepper
1 pork tenderloin (about 1 pound)
1 teaspoon olive oil

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

GARLICKY GRILLED PORK TENDERLOIN WITH BLACK-EYED PEA VINAIGRETTE



Garlicky Grilled Pork Tenderloin with Black-Eyed Pea Vinaigrette image

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

1 garlic clove, grated on a Microplane
1 scallion, thinly sliced
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon chile flakes
1/4 teaspoon cayenne pepper
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons torn fresh parsley, plus more for garnish
1 (15-ounce) can black-eyed peas, rinsed and drained
1 small tart crisp apple, cored and diced
1 whole pork tenderloin (1 1/4 pounds), silver skin trimmed
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons grated apple
1 scallion, finely chopped
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper

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.

BLACK-EYED PEA POSOLE WITH PORK AND COLLARD GREENS



Black-Eyed Pea Posole With Pork and Collard Greens image

Make and share this Black-Eyed Pea Posole With Pork and Collard Greens recipe from Food.com.

Provided by Pinay0618

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 poblano pepper
cooking spray
3/4 lb boneless pork shoulder, trimmed and cut into 1/2-inch cubes
3 cups chicken broth, divided
4 cups loosely packed chopped collard greens
1 cup chopped red onion
1 cup chopped tomatillo
1/2 cup chopped fresh cilantro
2 teaspoons finely chopped jalapeno peppers
1/2 teaspoon dried Mexican oregano (such as McCormick's)
2 garlic cloves, chopped
1 (15 ounce) can black-eyed peas, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon black pepper
6 lime wedges

Steps:

  • Preheat broiler.
  • Place poblano pepper on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skin; discard seeds, membrane, and stem. Coarsely chop pepper; set aside.
  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes, browning on all sides. Add 1 cup broth, scraping pan to loosen browned bits. Stir in remaining 2 cups broth, chopped poblano, greens, and next 6 ingredients (through garlic). Bring to a boil; cover, reduce heat, and simmer 40 minutes or until pork is tender. Stir in peas, salt, and black pepper; simmer, uncovered for 5 minutes or until thoroughly heated. Serve with lime wedges.

Nutrition Facts : Calories 281.5, Fat 13.5, SaturatedFat 4.4, Cholesterol 40.3, Sodium 744.5, Carbohydrate 23.1, Fiber 7.8, Sugar 3.1, Protein 19

BROILED SPICY PORK AND PINEAPPLE



Broiled Spicy Pork and Pineapple image

Broilers vary in heat intensity; move the rack to a lower position if the pork is browning too quickly, or to a higher rack if too slowly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 10

4 boneless pork-loin chops (each about 4 ounces and 1/2 inch thick)
1 bunch scallions (about 7), trimmed
2 tablespoons safflower oil
Coarse salt and freshly ground pepper
1/2 pineapple, peeled, cored, and sliced into 1/2-inch-thick rounds
1/8 teaspoon ground cayenne
2 teaspoons minced peeled fresh ginger (from a 1-inch piece)
2 tablespoons fresh lime juice (from 1 lime)
Steamed rice, preferably sticky, for serving
Thai chiles, thinly sliced, for serving (optional)

Steps:

  • Preheat broiler with rack 4 inches from heating element. Place pork and scallions on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt and pepper. Add pineapple to sheet, spreading all ingredients in a single layer. Combine cayenne and 1/2 teaspoon salt in a bowl; sprinkle evenly over pineapple.
  • Broil until pork is just cooked through, 3 to 4 minutes. Transfer pork to a cutting board. Reserve accumulated juices in a bowl. Continue broiling scallions and pineapple until blistered in spots, 6 to 8 minutes (remove scallions earlier if blackening too much). Whisk ginger and lime juice into reserved juices. Slice pork; chop scallions and pineapple. Serve over rice with dressing and chiles.

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