Ingredients
- 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
- 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.