Spiced Pork with Black-Eyed Pea Salsa

By dette

Opposites pair perfectly in this Southern-style dish featuring spicy chili-rubbed pork and a refreshing salad of black-eyed peas, cucumber, scallions and lime juice (which also makes a fantastic picnic salad come summer

Ingredients

• 4 tsp olive oil
• 1 1 1⁄4-lb pork tenderloin
• 1 tsp chili powder
• 1 tsp ground cumin
• Kosher salt and pepper
• 1 15-oz can black-eyed peas, rinsed
• 1 ⁄2 seedless cucumber, cut into 1⁄4-in. pieces
• 3 scallions, chopped
• 1 jalapeño pepper (seeded for less heat, if desired), finely chopped
• 1 ⁄2 cup fresh cilantro, chopped
• 2 Tbsp fresh lime juice

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

1. Heat oven to 400ºF. Heat 2 tsp of the oil in a large ovenproof skillet over medium-high heat. Season the pork with the chili powder, cumin, and 1⁄4 tsp each salt and pepper and cook, turning, until browned on all sides, 6 to 8 minutes total.

2. Transfer the skillet to the oven and roast until an instant-read thermometer registers 145ºF, 12 to 14 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.

3. Meanwhile, in a large bowl, combine the peas, cucumber, scallions, jalapeño, cilantro, lime juice, remaining 2 tsp oil, and 1⁄4 tsp each salt and pepper. Serve with the pork

Nutrition Facts
Yield 4 Servings
Servings 4
Amount Per Serving
Calories 243
Total Fat 7g
Saturated Fat 2g
Cholesterol 72mg
Sodium 535mg
Total Carbohydrates 16g
Dietary Fiber 5g
Protein 32g