Name: Redeye-Glazed Pork Tenderloin with Black-Eyed Peas
Yield: Makes 8 servings
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

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Redeye-Glazed Pork Tenderloin with Black-Eyed PeasDitte Isager

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.

Recipe notes

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