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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 356 g, Fat 12 g, Fiber 10 g, Protein 28 g
ANCHO-GRILLED PORK LOIN CAPPED WITH SMOKY PAPRIKA CREAM, SERVED OVER A ZESTY BLACK-EYED PEA SALAD AND FIRE-ROASTED POBLANO PEPPER
Steps:
- Pork:
- Place the anchos in a large saucepan and cover with water. Place the pan over high heat and bring to a boil. Reduce the heat and simmer the peppers for 15 minutes, or until soft to the touch. Drain, run under cold water, and drain again. When cool enough to handle, pull the peppers open and remove all of the seeds. Place the flesh in the bowl of a food processor. Add the honey, garlic, and salt. With the processor running, add the oil in a slow stream. Process until the mixture forms a paste. Set aside. Sprinkle the pork with salt and pepper and set aside. Spray a large saute pan with cooking spray and place over high heat for 1 minute. Place the pork in the hot pan and sear for 1 minute on all sides. Remove from pan and let cool for 10 minutes. When cool, coat the pork liberally with the ancho paste. Refrigerate for 1 hour.
- Fire up your grill on high and grill the pork until the internal temperature is 120 degrees F, about 7 to 10 minutes per side. Use a instant-read meat thermometer for this - they're virtually foolproof. Remove the pork from the grill and wrap it in foil for 10 minutes.
- Black-Eyed Pea Salad:
- Place the poblanos over an open flame (one of your stove burners will do) and roast them until charred black on all sides. Place them in a paper bag and close it tightly. Set the bag aside until the peppers are cool enough to handle. Next, remove them from the bag and peel the skin off and discard - it'll come off very easily. Rinse peppers under cool water, cut in half, and remove the seeds. Drizzle each half with a little olive oil and set aside.
- If you're more organized than me you can soak the peas overnight. Drain them the next day, place them in a saucepan, cover them with water, and add a little salt to the water. Place the pan over medium-high heat and bring to a boil. Lower the heat and let the peas simmer for 30 to 45 minutes, adding water as needed, until tender. Remove from the heat, drain, and set aside.
- Meanwhile, cut the tomatoes, pepper, and onion into large dice and set in a large mixing bowl. Cut the corn off the cob and add to the bowl. Add the peas, lime vinaigrette, and cilantro, and toss. Add salt and pepper, to taste. Mound the salad onto the center of 4 dinner plates. Place 1/2 a poblano on top of each of the salads. Next, uncover the pork and slice into 1/2-inch slices. Divide among the plates, placing the pork on top of the poblanos. Quickly whisk the sour cream and paprika together and top the pork with a dollop. Serve the rest on the side. Serve immediately.
- Lime Vinaigrette:
- 1/4 cup freshly squeezed lime juice
- 1 teaspoon Cilantro Pesto
- 1/2 cup olive oil
- Salt and pepper
- Pour the lime juice into the cleaned bowl of the processor. Add the Cilantro Pesto and, with the processor running, add the oil in a slow stream. Process until the vinaigrette emulsifies. Add salt and pepper, to taste, and pulse. Set aside.
PORK TENDERLOIN WITH SUGAR SNAP PEA SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Transfer to a plate and let cool.
- Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Slowly whisk in the olive oil.
- Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs. Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes. Let rest 5 minutes.
- Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes. Let cool slightly. Add the watercress, almonds and the remaining vinaigrette. Slice the pork; serve with the salad.
BROILED PORK TENDERLOIN WITH BLACK-EYED PEA SALAD
GOOD TO KNOW Tenderloin is the leanest and most tender cut of pork. To keep it from drying out, cook it only until its internal temperature reaches 140°F; the meat will continue cooking as it rests.
Yield serves 4
Number Of Ingredients 8
Steps:
- Heat broiler, with rack in top position. In a medium bowl, combine black-eyed peas, avocado, scallions, parsley, and lime juice to taste. Season with salt and pepper and mix well.
- Line a rimmed baking sheet with foil, then parchment. Rub pork with oil and season with salt and pepper. Place on baking sheet and cook 10 to 12 minutes for medium, turning frequently (an instant-read thermometer inserted in center should register 140°F). Remove from oven; tent with foil and let rest 10 minutes.
- Slice pork about 1/4 inch thick against the grain. Serve with the salad, and drizzle any juices from the baking sheet over pork.
- (Per Serving)
- Calories: 356
- Fat: 12g (2.4g Saturated Fat)
- Protein: 28.4g
- Carbohydrates: 35.3g
- Fiber: 10.5g
SPICY THAI PORK TENDERLOIN SALAD
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
- Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
- Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
- In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
- To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams
GARLICKY GRILLED PORK TENDERLOIN WITH BLACK-EYED PEA VINAIGRETTE
Pork and beans: happiest marriage ever. I've taken this perfect food couple and lightened it into a weeknight dish. Tenderloin gets even juicier after a garlicky marinade and a turn on the grill. It's topped with crunchy apple and creamy black-eyed peas mingled in a refreshing vinaigrette.
Provided by Carla Hall
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- To make the vinaigrette: Whisk the garlic, scallion, mustard, honey, chile flakes, cayenne, vinegar, and 1/2 teaspoon salt in a large bowl. While whisking, add the oil in a slow, steady stream. Fold in the parsley, peas, and apple. Season with salt and black pepper. Cover and refrigerate until ready to serve, at least 1 hour if time allows.
- To make the pork: Cut the pork into eight 1/2-inch-thick slices at an angle. Using a meat tenderizer or rolling pin, gently pound the pork into flat, even slices about 1/3 inch thick. Whisk the oil, garlic, apple, scallion, mustard, honey, 1 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Pour into a gallon-size resealable plastic bag and add the pork. Seal the bag and turn and massage the pork to work the marinade evenly into the meat. If time allows, refrigerate for at least 1 hour and up to 4 hours.
- Heat a grill or grill pan over high heat. Bring the vinaigrette to room temperature.
- Remove the pork from the marinade and lightly season with salt and black pepper. Grill the pork, turning once, until grill marks appear and the center is rosy pink, 6 to 8 minutes. Transfer to a serving platter and let rest for 5 minutes.
- Stir the black-eyed pea vinaigrette and spoon all over the pork. Garnish with parsley and serve immediately.
REDEYE-GLAZED PORK TENDERLOIN WITH BLACK-EYED PEAS
Transform redeye gravy, a breakfast elixir of ham scraps and coffee, into a sophisticated sweet-and-sour glaze with the addition of sorghum syrup and a touch of apple cider vinegar.
Provided by Linton Hopkins
Categories Coffee Bean Pork Low Cal Dinner Pork Tenderloin Legume Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For redeye glaze:
- Heat a medium heavy saucepan over medium heat. Add ham and sauté until golden brown, adding vegetable oil as needed if the ham scraps are lean. Add shallots and cook, stirring often, until they begin to soften, about 3 minutes. Stir in coffee, scraping up any browned bits.
- Add stock, sorghum syrup, and vinegar; bring to a simmer and cook until sauce coats the back of a spoon, about 20 minutes. Strain into a small bowl. DO AHEAD: Can be made 2 days ahead. Let cool completely; cover and chill. Rewarm before using.
- For black-eyed peas with spiced butter:
- Melt 3 tablespoons butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened, about 8 minutes. Add garlic and cook until fragrant, about 2 minutes. Add broth, peas, and 3 bay leaves. Bring to a boil; reduce heat to medium-low and cook, skimming the surface occasionally, until peas are tender, about 1 1/4 hours. Discard bay leaves.
- Strain peas, reserving broth. Transfer 2 cups strained peas to a medium bowl; mash into a paste. Return whole and mashed peas to pot, along with some of the broth to thin mixture. Season with salt. DO AHEAD: Can be made 2 days ahead.
- Melt remaining 4 tablespoons butter in small pan over medium heat. Simmer until browned bits form on bottom of pan, 5-6 minutes. Stir in coriander, fennel, lemon peel, cayenne, and remaining 2 bay leaves; cook, stirring, for 1 minute. Remove pan from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm and discard bay leaves and lemon peel from spice butter before serving.
- For tenderloin and assembly:
- Combine first 4 ingredients in a small bowl. Season pork with spice mixture; let stand for 1 hour.
- Preheat oven to 350°F. Heat oil in a large cast-iron skillet over high heat. Sear pork on all sides until deep golden brown, about 8 minutes total. Transfer skillet to oven. Roast pork, occasionally brushing with glaze, until an instant-read thermometer inserted into meat registers 140°F, about 15 minutes. Transfer meat to a carving board. Let rest, uncovered, for 10 minutes.
- Reheat peas and spice butter. Cut pork into 1/4"-1/2"-thick slices. Transfer to plates and spoon pickle purée over. Serve with peas drizzled with spoonfuls of spice butter.
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- Serve: If stored in refrigerator, bring pork and black-eyed pea salad to room temperature. Thinly slice pork; serve with black-eyed pea salad.
Nutrition Facts : Calories 404 g, Fat 17 g, Fiber 5 g, Protein 39 g
DILL-CRUSTED PORK TENDERLOIN WITH FARRO, PEA, AND BLISTERED TOMATO SALAD
This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill. Peas and lightly blistered tomatoes add sweetness while feta cheese adds tang to the farro and arugula salad.
Provided by Katherine Sacks
Categories Pork Pork Tenderloin Dinner Dill Tomato Spring Grains Pea 30 Days of Groceries Feta Peanut Free Tree Nut Free Soy Free No Sugar Added Easter
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Mix garlic, 2 Tbsp. dill, 1 Tbsp. lemon zest, 1 Tbsp. lemon juice, 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and pepper in a small bowl with a fork to create a paste. Pat pork tenderloin dry and rub with paste.
- Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Sear pork, turning occasionally, until golden brown on all sides, 10-12 minutes. Add tomatoes, then transfer to oven and roast until an instant-read thermometer inserted into the thickest part of pork registers 145°F and tomatoes are lightly blistered and softened, about 10 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing.
- Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbsp. lemon juice, and 1 tsp. kosher salt in a medium bowl. Add arugula, farro, peas, feta, and remaining 3 Tbsp. dill and 1 Tbsp. lemon zest; toss well to combine (arugula will wilt slightly when dressed). Gently fold in roasted tomatoes.
- Slice pork and transfer to a platter; season with sea salt, if using. Serve with farro salad alongside.
- Do Ahead
- Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.
More about "broiled pork tenderloin with black eyed pea salad recipes"
QUICK AND EASY BROILED PORK TENDERLOIN AND BLACK …
From twodelicious.com
Estimated Reading Time 2 minsTotal Time 20 mins
ROASTED PORK TENDERLOIN RECIPE WITH BLACK-EYED …
From feedmephoebe.com
SOUTHERN-STYLE PORK, BLACK-EYED PEAS, AND COLLARD …
From prevention.com
PORK TENDERLOIN SALAD WITH MAPLE MUSTARD DRESSING
From theflourhandprint.com
BROILED PORK TENDERLOIN WITH BLACK-EYED PEAS - YOUTUBE
From youtube.com
15 PORK TENDERLOIN RECIPES FOR QUICK WEEKNIGHT DINNERS AND …
From marthastewart.com
BROILED PORK TENDERLOIN WITH BLACK-EYED-PEA SALAD
From mealplannerpro.com
ISLAND PORK TENDERLOIN SALAD RECIPE | EPICURIOUS
From epicurious.com
BROILED PORK TENDERLOIN — KITCHEN BLISS
From kitchenbliss.ca
SOUTHERN STYLE PORK TENDERLOIN WITH BLACK EYED PEA …
From chewnibblenosh.com
ROASTED PORK WITH BLACK-EYED PEA SALAD RECIPE | EPICURIOUS
From epicurious.com
BROILED PORK TENDERLOIN WITH BLACK-EYED PEA SALAD RECIPE - EAT …
From eatyourbooks.com
BROILED PORK TENDERLOIN WITH BLACK-EYED-PEA SALAD - BIGOVEN
From bigoven.com
BARBECUED PORK TENDERLOIN SALAD - BETTER HOMES & GARDENS
From bhg.com
BROILED PORK TENDERLOIN - BIGOVEN
From bigoven.com
You'll also love