Ingredients

• 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