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Ingredients
- 2 1/2 2 1/2 1/2 Tbsp unsalted butter, divided
- 1 1 1 (1-lb) pork tenderloin, trimmed
- 3/4 3/4 3/4 tsp kosher salt, divided
- 3/4 3/4 3/4 tsp black pepper, divided
- 3/4 3/4 3/4 cup sliced yellow onion
- 3/4 3/4 3/4 cup chopped red bell pepper
- 3 3 3 garlic cloves, sliced
- 2 2 2 tsp fresh thyme leaves
- 4 4 4 cups thinly sliced stemmed collard greens
- 1 1 1 cup canned unsalted black-eyed peas, rinsed and drained
- 2 1/2 2 1/2 1/2 Tbsp apple cider vinegar
Details
Servings 4
Preparation time 30mins
Cooking time 35mins
Preparation
Step 1
Heat 1 Tablespoon butter in a large cast-iron skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook, turning to brown all sides, until a thermometer inserted in the center registers 145, about 15 minutes. Place pork on a cutting board; let stand 10 minutes. Cut into 12 slices.
Melt remaining 1 1/2 teaspoons butter in skillet over medium. Add onion, bell pepper, garlic, and thyme, saute 3 minutes. Move onion mixture to one side of pan; add collard greens to other side of pan. Cook 2 minutes. Add black-eyed peas and vinegar to greens; cook 1 minutes. Stir together onion mixture and collard mixture. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with sliced pork.
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