Redeye-Glazed Pork Tenderloin With Black-Eyed Peas

1. 1

   Redeye Glaze

2. 2

   Heat a med heavy saucepan over med heat. Add ham & saute until golden brown, adding veg oil as needed.

3. 3

   Add shallots and cook, stirring often, until they begin to soften, about 3 min Stir in coffee, scraping up any browned bits.

4. 4

   Add stock, sorghum syrup, and vinegar; bring to a simmer and cook until sauce coats the back of a spoon, about 20 min. Strain into a small bowl. Can be made 2 days ahead. Let cool completely; cover & chill. Rewarm before using.

5. 5

   Black-Eyed Peas with Spiced Butter

6. 6

   Melt 3 T butter in a large heavy pot over med heat. Add onion & cook, stirring often, until softened, about 8 min. Add garlic & cook until fragrant, about 2 min. Add broth, peas, & 3 bay leaves. Bring to boil; reduce heat to med-low &cook, skimming the surface occasionally, until peas are tender, about 1 1/4 hours. Discard bay leaves.

7. 7

   Strain peas, reserving broth. Transfer 2 C strained peas to a med bowl; mash into paste. Return whole & mashed peas to pot, along with some broth to thin mixture. Season with salt. DO AHEAD: Can be made 2 days ahead.

8. 8

   Melt remaining 4 T. butter in small pan over med heat. Simmer until browned bits form on bottom of pan, 5-6 min. Stir in coriander, fennel, lemon peel, cayenne, & remaining 2 bay leaves; cook, stirring, for 1 min. Remove pan from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temp. Rewarm and discard bay leaves and lemon peel from spice butter before serving.

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