Everyday Food . Recipes . Roasted Pork and Black-Eyed Pea Salad



	ingredients
	1 tablespoon paprika 1 teaspoon dried thyme 1 pound store-bought pizza dough, fresh, or thawed if frozen ¼ to ½ teaspoon cayenne pepper Coarse salt and ground pepper 2 pork tenderloins (10 to 12 ounces each) 1 tablespoon vegetable oil Black-Eyed Pea Salad 1 teaspoon Dijon mustard 2 tablespoons cider vinegar 1 tablespoon vegetable oil 1 can (15 ounces) black-eyed peas, drained and rinsed 1 package (10 ounces) frozen corn kernels, thawed 1 red bell pepper (ribs and seeds removed), finely diced 2 scallions, thinly sliced Coarse salt and ground pepper

Roasted Pork and Black-Eyed Pea Salad

Serves 4 | Prep time: 20 minutes | Total time: 45 minutes

Preheat oven to 450 degrees. In a small bowl, combine paprika, thyme, cayenne, 1 teaspoon salt, and 1/4 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 degrees. 20 to 25 minutes; let cool.

Black-Eyed Pea Salad

In a medium container, whisk mustard, vinegar, and oil. Add all vegetables. Season with salt and pepper; toss to combine.

Note: If stored in refrigerator, bring pork and black-eyed pea salad to room temperature. Thinly slice pork; serve with black-eyed pea salad.