Sunday, March 24, 2013

Roasted Pork with Black-Eyed Pea Salad & Stir Fried Sugar Snap Peas with Grape Tomatoes

Here is a yummy Sunday night dinner (although a little heavy on the ctarchy vegetables.) that I adapted from recipes in the April 1997 issue of Bon App├ętit Magazine and There was a lot of black eyed pea salad left over which we included in green salads for lunches over th next few days.

Roasted Pork with Black-Eyed Pea Salad & Stir Fried Sugar Snap Peas with Grape Tomatoes
1 1/2 tsp paprika
1/2 tsp dried thyme
1/4 tsp cayenne pepper
Coarse salt and ground pepper
1 pork tenderloins (10 to 12 ounces each)
1 tsp olive oil
1 tsp Dijon mustard
2 Tbsp rice wine vinegar
2 Tbsp olive oil
1 can (15 ounces) black-eyed peas, drained and rinsed
1 can (15 ounces) corn kernels
1/2 red bell pepper finely diced
2 scallions, thinly sliced
Coarse salt and ground pepper
2 teaspoons olive oil
6 ounces sugar snap peas, stems and strings removed
5 grape tomatoes (The recipe for more but since Warren is not crazy about tomatoes I decreased the amount)
1 large shallot, thinly sliced
1 teaspoon white wine vinegar                       
To make the pork:
Preheat oven to 450°.
In a small bowl, combine paprika, thyme, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set spice mixture aside.
Place pork on a rimmed baking sheet; rub with oil. Sprinkle all over with spice mixture, patting in gently.
Roast until an instant-read thermometer inserted in the thickest part of meat registers 150°, 20 to 25 minutes;  cool.
To make black-eyed pea salad:
In a medium container, whisk mustard, vinegar, and oil. Add all vegetables. Season to taste with salt and pepper; toss to combine.
To make the sugar snap peas
Heat the oil in the skillet. Add peas, tomatoes and shallot. Stir-fry until peas are bright green and tomatoes are heated through, about 3 minutes. Sprinkle with vinegar and toss to coat. Season with salt an pepper and serve.

Thinly slice pork; serve with black-eyed pea salad and sugar snap peas.

No comments:

Post a Comment