Roasted Pork with Black-Eyed-Pea Salad

With a little advance preparation, the components for this easy-to-make meal can be stored in the fridge and then assembled and served within minutes.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Cook's Notes

Store: roasted pork, covered, in refrigerator; black-eyed pea salad, covered, in refrigerator.


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