0.0 – 0 reviews • Main Dish
| Level: |
Easy |
| Total: |
35 min |
| Active: |
35 min |
| Yield: |
4 servings |
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 small pork tenderloins (about 12 ounces each)
- 3 tablespoons extra-virgin olive oil
- 1 bunch collard greens (about 1 pound), stems removed, leaves thinly sliced
- 1 15-ounce can black-eyed peas, drained and rinsed
- 1/2 cup jarred Peppadew peppers, drained and roughly chopped
- 2 scallions, thinly sliced
- 2 tablespoons apple cider vinegar
- 1/3 cup crumbled cornbread
Instructions
- Preheat the oven to 475 degrees F and line a baking sheet with foil. Combine the chili powder, thyme, cayenne and 3/4 teaspoon each salt and black pepper in a small bowl. Rub the pork with 1 tablespoon olive oil and the spice mixture. Transfer to the prepared pan and roast, turning once, until a thermometer inserted into the center of the pork registers 145 degrees F, about 15 minutes. Transfer to a cutting board; let rest.
- Meanwhile, combine the collard greens, 1 tablespoon olive oil and 1/4 teaspoon salt in a large bowl. Massage the greens with your hands until slightly wilted, about 1 minute. Add the black-eyed peas, Peppadews, scallions, vinegar and the remaining 1 tablespoon olive oil; season with salt and black pepper and toss to combine. Set aside.
- Toast the crumbled cornbread in a small dry nonstick skillet over medium heat, stirring occasionally, until crisp, 3 to 5 minutes. Slice the pork and serve with the collard greens. Sprinkle the toasted cornbread over the greens.
Nutrition Facts
| Calories |
460 |
| Total Fat |
18 grams |
| Saturated Fat |
4 grams |
| Cholesterol |
103 milligrams |
| Sodium |
926 milligrams |
| Carbohydrates |
31 grams |
| Dietary Fiber |
8 grams |
| Protein |
43 grams |
| Sugar |
5 grams |