MARTHASTEWART.COM

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.
Jump to Recipe

Broiled Pork Tenderloin with Black-Eyed Peas

Watch as Everyday Food editor Sarah Carey shows you a simple way to cook pork tenderloin in about half the time.

    View Gallery
    1 of 1

    Everyday Food, June 2010
    • Yield Serves 4
    Add to Shopping List

    Ingredients

    • 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

    Directions

    1. 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.

    2. 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.

    Recipe Reviews

    Reviews (0)

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!