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...."
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
Comments & Reviews
Just A Pinch Sweepstakes