Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cajun Spiced Pork with Okra and Black Eyed Peas
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 17 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 111 milligrams
- Sodium
- 865 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 6 grams
- Sugar
- 5 grams
- Protein
- 42 grams
The pork tenderloin in this recipe gets butterflied and flattened before cooking, which helps to create more surface area for seasoning and browning the meat. The pork is rubbed with a sweet and spicy mixture of Cajun seasoning and brown sugar, which comes through in every bite using this technique. After the meat is browned, the same skillet is used to quickly cook the vegetables, which pick up all the browned goodness left in the pan from the pork.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 17 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 111 milligrams
- Sodium
- 865 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 6 grams
- Sugar
- 5 grams
- Protein
- 42 grams
Ingredients
Directions
- Preheat the oven to 400 degrees F. Slice lengthwise down the center of the pork tenderloin about two-thirds of the way through to butterfly it. Open like a book and pound with a meat mallet until 1/2 inch thick. Season with 1/2 teaspoon salt and a few grinds of pepper. Rub with the Cajun seasoning and 1 teaspoon brown sugar.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Sear the pork until browned in spots, 2 to 3 minutes per side. Remove to a baking sheet (do not wipe out the skillet). Roast the pork in the oven until just slightly pink in the middle, 4 to 6 minutes. Let rest on a cutting board 5 minutes, then slice.
- Add the remaining 1 tablespoon vegetable oil to the reserved skillet over medium-high heat. Add the okra, onion and thyme and cook until softened, 4 minutes. Add the black-eyed peas, tomato, 1/2 teaspoon salt and some pepper; cook until hot, about 2 minutes. Stir in the vinegar and remaining 1 teaspoon brown sugar.
- Serve the pork and black-eyed pea mixture with cornbread.
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