Introduction
Redeye-Glazed Pork Tenderloin with Black-Eyed Peas is an innovative twist on classic Southern comfort food. This recipe brings together the bold flavors of reddish-brown coffee glaze and smoky pork tenderloins, elevated by hearty black-eyed peas that are a staple in Southern cuisine. With its unique blend of spices and the richness of homemade stocks, this dish offers an irresistible combination for those looking to indulge in a comforting yet sophisticated meal.
Tips for this recipe
To achieve the perfect reddye-glazed pork tenderloin, ensure that your coffee is strong and robust since it’s an essential component of the sauce. Properly soaking black-eyed peas overnight ensures they cook evenly and absorb flavors more effectively. Preparing all ingredients beforehand will also streamline your cooking process, allowing you to focus on achieving that perfect glaze.
Why you will love this recipe
This Redeye-Glazed Pork Tenderloin with Black-Eyed Peas stands out for its depth of flavor and heartiness, offering a delightful twist on traditional comfort foods. The robust coffee glaze imparts a unique richness that perfectly complements the smoky pork tenderloin, while black-eyed peas add texture and nuttiness to the dish. This recipe isn’t just about taste; it’s also an invitation to enjoy time-honored Southern ingredients with a contemporary twist.
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 1×3″ 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 (packed) light brown sugar
2 1 1/4-pound trimmed pork tenderloins
Vegetable oil for browning the meat
Bread-and-butter pickles, blended to a coarse purée
Adviced equipments
– Pork Tenderloin Roast
– Slow Cooker
– Dutch Oven
– Meat Thermometer
– Food Processor with Chopping Blade
– Spice Grinder
– Silicone Basting Brush
– Digital Kitchen Scale
– Wire Cooling Rack
– Oven Thermometer
History of the recipe
The concept of reddye-glazed pork tenderloin intertwines with Southern American cooking traditions, where bold flavors and creative combinations rule. While black-eyed peas have been a staple in the South for centuries, often accompanying greens during New Year’s celebrations as symbols of prosperity, this recipe weaves them into a savory, glazed pork dish that reflects both innovation and heritage. The reddye-glazed twist on traditional Southern meals showcases the adaptability of these ingredients and cooking methods throughout culinary history.
fun facts about this recipe
Did you know that black-eyed peas have a rich cultural significance in the American South, particularly during Lent when they were often consumed on Fridays to abstain from meat? The reddye glaze adds an unexpected but delightful modern spin to these historic legumes. Additionally, the use of coffee in this recipe not only lends its distinct flavor profile but also highlights how ingredients can be repurposed and elevated beyond their traditional uses—a testament to Southern cooking’s inventive spirit.
