GOOD TO KNOW Tenderloin is the leanest and most tender cut of pork. To keep it from drying out, cook it only until its internal temperature reaches 140°F; the meat will continue cooking as it rests.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat broiler, with rack in top position. In a medium bowl, combine black-eyed peas, avocado, scallions, parsley, and lime juice to taste. Season with salt and pepper and mix well.
Step 2
Line a rimmed baking sheet with foil, then parchment. Rub pork with oil and season with salt and pepper. Place on baking sheet and cook 10 to 12 minutes for medium, turning frequently (an instant-read thermometer inserted in center should register 140°F). Remove from oven; tent with foil and let rest 10 minutes.
Step 3
Slice pork about 1/4 inch thick against the grain. Serve with the salad, and drizzle any juices from the baking sheet over pork.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 356
Step 6
Fat: 12g (2.4g Saturated Fat)
Step 7
Protein: 28.4g
Step 8
Carbohydrates: 35.3g
Step 9
Fiber: 10.5g
