Photo: Sam Loyd
Redeye-Glazed Pork Tenderloin with Black-Eyed Peas
24 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
847
Calories
62g
Protein
44g
Fat
54g
Carbs
Counts 15 of 21 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Sorghum | not in our table | 0 |
| Syrup | not in our table | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ounces country ham scraps or prosciutto
- 1–2 teaspoons vegetable oil (optional)
- 3 tablespoons shallots, coarsely chopped
- 1/2 cup strong coffee or espresso
- 2 cups pork stock or low-salt chicken broth
- 3 tablespoons sorghum syrup or honey
- 2 tablespoons apple cider vinegar
- 7 tablespoons unsalted butter, divided
- 1 cup minced yellow onion
- 1/4 cup minced garlic
- 8 cups low-salt chicken broth
- 2 cups dried black-eyed peas, soaked overnight, drained
- 5 bay leaves, divided
- Kosher salt
- 1 tablespoon each crushed toasted coriander and fennel seeds
- 1 1x3" strip lemon peel, all white pith removed
- 1 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon (packed) light brown sugar
- 2 1 1/4-pound trimmed pork tenderloins
- 2 tablespoons vegetable oil
- 1 cup bread-and-butter pickles, blended to a coarse purée
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes