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1
Combine the orange juice, tapenade, minced garlic, 2 tablespoons olive oil, and wine in a large bowl.
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2
Add the pork medallions, toss well, cover, and refrigerate for 3 to 24 hours.
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3
Place the black-eyed peas with enough water to cover by 1 1/2 inches in a medium saucepan to a boil over high heat.
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4
Drain into a colander, and place back in the pot with fresh water, again enough to cover by 1 1/2 inches, and place over high heat.
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5
Add the bay leaf, cilantro and parsley sprigs, whole garlic clove, and fennel fronds.
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6
Bring to a boil, then reduce the heat and simmer, uncovered, until almost tender, about 30 minutes.
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7
Season with salt and pepper to taste a few minutes before removing from the heat.
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8
Meanwhile, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat.
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9
Add the onion, fennel, and garlic slivers and stirring, and saute until glossy and soft, about 5 minutes.
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10
Add the spinach.
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11
Season with salt and white pepper to taste and sprinkle in the hot pepper flakes.
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12
Reduce the heat to low, cover, and cook over until the spinach is wilted.
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13
When the black-eyed peas are almost done and have absorbed nearly all their liquid (there should be a little left in the pot), remove from the heat.
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14
Remove and discard the cilantro and parsley sprigs, bay leaf, and whole garlic clove.
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15
Pour the contents of the pot into the skillet, mix well, cover, and simmer another 10 to 12 minutes, until black-eyed peas are soft.
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16
Heat 1 tablespoon olive oil in a heavy nonstick skillet, add the pork medallions, and sear on both sides.
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17
Lower the heat a little and continue cooking for a total of 8 to 10 minutes, until the pork is cooked through but still tender.
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18
Remove.
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19
Drizzle the vinegar and remaining 1 tablespoon olive oil into the black-eyed pea and spinach mixture.
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20
Place about 1 cup of the black-eyed pea mixture in a soup bowl and place 2 pork medallions on top.
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21
Serve hot.
