Roasted Pork and Black-Eyed Pea Salad


This colorful recipe has quick prep time and is an easy meal for any night of the week.

Prep time: 20 Minutes

Total time: 45 Minutes

Yield: Serves 4



  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • 1 lb. store-bought pizza dough fresh, or thawed if frozen
  • 1/4 to 1/2 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 2 pork tenderloins (10 to 12 ounces each)
  • 1 tablespoon vegetable oil
  • 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


  1. 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.
  2. 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.
  3. 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.
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