Redeye-Glazed Pork Tenderloin With Black-Eyed Peas

• Redeye Glaze
• 2 ounces country ham scraps or prosciutto
• 1-2 teaspoons vegetable oil (optional)
• 3 tablespoons shallots, coarsely chopped
• 1/2 cup strong coffee or espresso
• 2 cups pork stock or low-salt chicken broth
• 3 tablespoons sorghum syrup or honey
• 2 tablespoons apple cider vinegar
• Black-Eyed Peas with Spiced Butter
• 7 tablespoons unsalted butter, divided
• 1 cup minced yellow onion
• 1/4 cup minced garlic
• 8 cups low-salt chicken broth
• 2 cups dried black-eyed peas, soaked overnight, drained
• 5 bay leaves, divided
• Kosher salt
• 1 tablespoon each crushed toasted coriander and fennel seeds
• 1 1x3" strip lemon peel, all white pith removed
• 1 teaspoon cayenne pepper
• Tenderloin and Assembly
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon (packed) light brown sugar
• 2 1 1/4-pound trimmed pork tenderloins
• 2 tablespoons vegetable oil
• 1 cup bread-and-butter pickles, blended to a coarse puree

1. Redeye Glaze
2. Heat a med heavy saucepan over med heat. Add ham & saute until golden brown, adding veg oil as needed.
3. Add shallots and cook, stirring often, until they begin to soften, about 3 min Stir in coffee, scraping up any browned bits.
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. Black-Eyed Peas with Spiced Butter
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. 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. 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.

redeye, country ham scraps, coffee, pork stock, apple cider vinegar, blackeyed, unsalted butter, garlic, lowsalt, blackeyed peas, bay leaves, ukosher salt, fennel seeds, lemon peel, cayenne pepper, tenderloin, kosher salt, freshly ground black pepper, cayenne pepper, light brown sugar, pork tenderloins, vegetable oil, bread

Taken from www.epicurious.com/recipes/member/views/redeye-glazed-pork-tenderloin-with-black-eyed-peas-50170365 (may not work)