Black-Eyed Pea Gumbo

• 1 (3/4-pound) pork tenderloin
• Vegetable cooking spray
• 2 (15-ounce) cans black-eyed peas, undrained
• 1 (14 1/4-ounce) can no-salt-added beef broth
• 1 (16-ounce) package frozen vegetable gumbo mix
• 1 tablespoon dried parsley flakes
• 2 teaspoons hot sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground red pepper
• 2 cloves garlic, minced
• 2 bay leaves
• 2 1/2 cups cooked long-grain rice (cooked without salt or fat)

1. Trim fat from pork; cut pork into bite-size pieces. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add pork, and cook until browned on all sides, stirring often.
2. Stir in peas and next 8 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until vegetables are tender. Remove and discard bay leaves.
3. To serve, place 1/2 cup rice into each of 5 bowls; ladle 1 1/2 cups gumbo over each serving.

pork tenderloin, vegetable cooking spray, blackeyed peas, salt, vegetable gumbo, parsley flakes, hot sauce, thyme, ground red pepper, garlic, bay leaves, rice

Taken from www.myrecipes.com/recipe/black-eyed-pea-gumbo (may not work)