Best Broiled Pork Tenderloin With Black Eyed Pea Salad Recipes

Broiled Pork Tenderloin with Black-Eyed Pea Salad image

Yield serves 4

Number Of Ingredients 8

2 cans (15.5 ounces each) black-eyed peas, rinsed and drained
1 avocado, halved lengthwise, pitted, peeled, and cut into 1/2-inch dice
2 scallions, trimmed and thinly sliced
3 tablespoons finely chopped fresh flat-leaf parsley
1 to 2 tablespoons fresh lime juice
Coarse salt and ground pepper
1 pork tenderloin (about 1 pound)
1 teaspoon olive oil

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

Garlicky Grilled Pork Tenderloin with Black-Eyed Pea Vinaigrette image

Provided by Carla Hall

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 20

1 garlic clove, grated on a Microplane
1 scallion, thinly sliced
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon chile flakes
1/4 teaspoon cayenne pepper
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons torn fresh parsley, plus more for garnish
1 (15-ounce) can black-eyed peas, rinsed and drained
1 small tart crisp apple, cored and diced
1 whole pork tenderloin (1 1/4 pounds), silver skin trimmed
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons grated apple
1 scallion, finely chopped
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper

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.