Best 8 Broiled Pork Tenderloin With Black Eyed Pea Salad Recipes
In the culinary world, satisfaction lies in experiencing a flavor symphony that tantalizes the taste buds. Among the myriad of delectable dishes, broiled pork tenderloin stands out as a culinary masterpiece, offering a tender and succulent protein complemented by the vibrant flavors of black eyed pea salad. Whether you're a seasoned chef seeking to expand your repertoire or a novice cook eager to impress your loved ones, this article will guide you through the process of crafting this exquisite dish. From selecting the perfect pork tenderloin to preparing the tantalizing black eyed pea salad, we'll provide expert tips and detailed instructions to ensure your culinary journey is a resounding success.
Here are our top 8 tried and tested recipes!
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
MARINATED BLACK-EYED PEA SALAD
Steps:
- Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
- Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 19.5 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 1.3 g
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
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
SUMMERY BLACK-EYED PEA SALAD
Steps:
- Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.
- Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.
- For best flavor, refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 36.3 g, Fat 15.4 g, Fiber 9 g, Protein 11.4 g, SaturatedFat 2.3 g, Sodium 673 mg, Sugar 3.3 g
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.
LEMONY BLACK-EYED PEA AND CILANTRO SALAD
This is delicious, low-fat and super-easy ... I like to load it up with extra cilantro and tomatoes. Also try using lime juice in place of the lemon juice for a little different taste. It's a perfect vegetarian main dish salad, or serve it as a side dish with grilled or roasted pork or ham. Prep time includes time spent in the refrigerator blending flavors; yield depends on whether salad is eaten as the main dish or as a side dish.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 2h
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl; let sit in refrigerator for a couple of hours to blend flavors.
- Salad tastes best at room temperature.
Nutrition Facts : Calories 238, Fat 8.1, SaturatedFat 1.3, Sodium 1470.8, Carbohydrate 33.1, Fiber 8, Sugar 2.6, Protein 10.4
Tips:
- For a juicy and tender pork tenderloin, marinate it for at least 30 minutes before cooking. You can use a simple marinade made with olive oil, garlic, herbs, and spices.
- To prevent the pork tenderloin from drying out, cook it over medium-high heat for a short period of time. Aim for an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
- Let the pork tenderloin rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat, resulting in a more flavorful and tender dish.
- To make the black-eyed pea salad, start by cooking the black-eyed peas according to the package directions. Once the peas are cooked, drain them and rinse them with cold water.
- In a large bowl, combine the cooked black-eyed peas, chopped cucumber, red onion, bell pepper, and parsley. Drizzle with a vinaigrette dressing made with olive oil, vinegar, salt, and pepper.
- Serve the broiled pork tenderloin with the black-eyed pea salad and enjoy!
Conclusion:
This recipe for broiled pork tenderloin with black-eyed pea salad is a delicious and healthy meal that is perfect for a weeknight dinner. The pork tenderloin is juicy and tender, while the black-eyed pea salad is refreshing and flavorful. This dish is sure to please everyone at your table.
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