Roasted Pork And Black-eyed Pea Salad |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Delicious! Ingredients:
1 tablespoon paprika |
1 teaspoon dried thyme |
1/4 to 1/2 teaspoon cayenne pepper |
coarse salt and ground pepper |
2 pork tenderloins (10 to 12 ounces each) |
1 tablespoon vegetable oil |
black-eyed pea salad |
1 teaspoon dijon mustard |
2 tablespoons cider vinegar |
1 tablespoon vegetable oil |
1 can (15 ounces) black-eyed peas, drained and rinsed |
1 package (10 ounces) frozen corn kernels, thawed |
1 red bell pepper (ribs and seeds removed), finely diced |
2 scallions, thinly sliced |
coarse salt and ground pepper |
Directions:
1. 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.
2. 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.
3. Black-Eyed Pea Salad
4. In a medium container, whisk mustard, vinegar, and oil. Add all vegetables. Season with salt and pepper; toss to combine.
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