Spiced Pork with Black-Eyed Pea Salsa
Serves 4
Active: 10 min
Total: 30 min
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 jalapeno pepper (seeded for less heat, if desired), finely chopped
1/2 cup fresh cilantro, chopped
2 Tbsp fresh lime juice
1. Heat oven to 400 degrees Fahrenheit. 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 145 degrees Fahrenheit, 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, jalapeno, cilantro, lime juice, remaining 2 tsp oil, and 1/4 tsp each salt adn pepper. Serve with the pork.
Woman's Day, February 2011, p. 128.
