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.
- Servings: 4
Source: Everyday Food, June 2010
- 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.