Roasted Pork with Black-eyed Pea Salad

Name: Roasted Pork with Black-eyed Pea Salad
Yield: Serves 4
Ingredients: 1 tablespoon paprika; 1 teaspoon dried thyme; 1/4 to 1/2 teaspoon cayenne pepper; Coarse salt and fresh ground pepper; 2 pork tenderloins (10 to 12 ounces each); 1 tablespoon vegetable oil; 1 teaspoon Dijon mustard; 2 tablespoons cider vinegar; 2 tablespoons vegetable oil; 1 can (15 ounces) black-eyed peas, drained and rinsed; 1 package (10 ounces) frozen corn kernels, thawed; 1 red bell pepper, ribs and seeds removed, finely diced; 2 scallions, thinly sliced; Coarse salt and fresh ground pepper

December 14, 2011

Since both the pork and the salad can be served at room temperature, this is a great make-ahead meal. Prepare it late on a summer evening, once the temperature has dropped, and serve it the next day, when it’s too hot to cook. The black-eyed pea salad also pairs well with barbecued chicken.

Recipe notes

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