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Redeye-glazed pork tenderloin with black-eyed peas

Servings:
Makes 8 servings
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Ingredients

For redeye glaze
  • 2 teaspoon vegetable oil
  • 2 ounce country ham scraps or prosciutto
  • 3 tablespoon shallots, coarsely chopped
  • 1/2 cup strong coffee or espresso
  • 2 cup low-sodium chicken broth
  • 3 tablespoon honey
  • 2 tablespoon apple cider vinegar
Tenderloin and assembly
  • 2 teaspoon vegetable oil
  • 2 ounce country ham scraps or prosciutto
  • 3 tablespoon shallots, coarsely chopped
  • 1/2 cup strong coffee or espresso
  • 2 cup low-sodium chicken broth
  • 3 tablespoon honey
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon kosher salt
  • 1 teaspoon (packed) light brown sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon trimmed pork tenderloins (1 lb. each)
  • 2 tablespoon vegetable oil
  • 1 cup bread-and-butter pickles, very finely chopped

Preparation

Baking Directions:

Redeye glazeHeat oil in a medium heavy saucepan over medium heat.

Add ham and sauté until golden.

Add shallots and cook, stirring often, until they begin to soften, about 3 minutes.

Stir in coffee, scraping up any browned bits.

Add broth, honey, 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.

Tenderloin and assemblyCombine first 4 ingredients in a small bowl.

Season pork with spice mixture.

Preheat oven to 350°.

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°, about 15 minutes.

Transfer meat to a carving board.

Let rest, uncovered, 10 minutes.

Slice pork.

Transfer to plates and spoon chopped pickles over.

Serve with black-eyed peas.

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