Broiled Pork Tenderloin with Black-Eyed Pea Salad

• 2 cans (15.5 ounces each) black-eyed peas, rinsed and drained
• 1 avocado, halved lengthwise, pitted, peeled, and cut into 1/2-inch dice
• 2 scallions, trimmed and thinly sliced
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 to 2 tablespoons fresh lime juice
• Coarse salt and ground pepper
• 1 pork tenderloin (about 1 pound)
• 1 teaspoon olive oil

1. Heat broiler, with rack in top position.
2. In a medium bowl, combine black-eyed peas, avocado, scallions, parsley, and lime juice to taste.
3. Season with salt and pepper and mix well.
4. Line a rimmed baking sheet with foil, then parchment.
5. Rub pork with oil and season with salt and pepper.
6. Place on baking sheet and cook 10 to 12 minutes for medium, turning frequently (an instant-read thermometer inserted in center should register 140F).
7. Remove from oven; tent with foil and let rest 10 minutes.
8. Slice pork about 1/4 inch thick against the grain.
9. Serve with the salad, and drizzle any juices from the baking sheet over pork.
10. (Per Serving)
11. Calories: 356
12. Fat: 12g (2.4g Saturated Fat)
13. Protein: 28.4g
14. Carbohydrates: 35.3g
15. Fiber: 10.5g

blackeyed peas, avocado, scallions, parsley, lime juice, salt, pork tenderloin, olive oil

Taken from www.epicurious.com/recipes/food/views/broiled-pork-tenderloin-with-black-eyed-pea-salad-387539 (may not work)