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Roasted Pork with Black-Eyed-Pea Salad

If preparing recipe in advance, store roasted pork and blak-eyed-pea salad covered, in refrigerator.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Roasted Pork with Black-Eyed-Pea Salad

Source: Everyday Food, June 2006


For the Pork

  • 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, such as safflower

For the 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


  1. 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.

  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. 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.

  4. Serve: If stored in refrigerator, bring pork and black-eyed pea salad to room temperature. Thinly slice pork; serve with black-eyed pea salad.

Reviews (4)

  • 2bakers 26 Sep, 2015

    This black eye pea salad is my go to recipe. Everywhere I take it everyone loves it! I always make a double batch even if it is just for hubby and I because it never lasts! Quick, easy and minimal effort...always a hit!

  • stephanie perry 3 Feb, 2015

    I love this recipe- quick and easy. The pork can be kept in the fridge and added to salads/soups/sandwiches all week. Pickiest kids LOVE it. I make the salad all the time as well but it never lasts that long

  • jennifer portwood 25 Aug, 2012

    The pork was ok, but not fantastic. The black-eyed pea salad was really great. It was a perfect compliment to the pork. Read my full review at:

  • lomaxc 25 Nov, 2007

    The roast pork is delicious but I like this recipe for the black-eyed pea salad. It's a complimentary side dish that offers a great taste and what a good way to get my family to eat beans and a few veges. We also like it as a dip with tortilla chips.

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