Broiled Pork Tenderloin with Black-Eyed-Pea Salad
The tenderloin is the leanest cut of pork. Black-eyed peas and the monounsaturated fat in avocados help regulate glucose.
- 2 cans (15 ounces each) black-eyed peas (preferably no salt added), drained and rinsed
- 1 avocado, halved, pitted, peeled, and diced medium
- 2 scallions, thinly sliced
- 3 tablespoons chopped fresh parsley
- 1 to 2 tablespoons fresh lime juice
- Coarse salt and ground pepper
- 12 ounces pork tenderloin, excess fat and silver skin removed
- 1 teaspoon olive oil
Heat broiler, with rack in top position. In a medium bowl, combine black-eyed peas, avocado, scallions, parsley, and lime juice. Season with salt and pepper and mix well.
Rub pork with oil and season with salt and pepper. Place on a rimmed baking sheet lined with foil. Cook 10 to 12 minutes for medium, turning frequently (an instant-read thermometer should read 145 when inserted in center of pork). Let rest 10 minutes. Thinly slice pork and serve with salad and any cooking juices from sheet.
SourceEveryday Food, June 2010