Ingredients
1 tablespoon paprika
1 teaspoon dried thyme
1/4 to 1/2 teaspoon cayenne pepper
Coarse salt and ground pepper
2 pork tenderloins (10 to 12 ounces each)
1 tablespoon vegetable oil, such as safflower
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
1 tablespoon vegetable oil
1 can (15 ounces) black-eyed peas, drained and rinsed
1 package (10 ounces) frozen corn kernels, thawed
1 red bell pepper (ribs and seeds removed), finely diced
2 scallions, thinly sliced
Coarse salt and ground pepper
Preparation
Make pork: Preheat oven to 450 degrees. In a small bowl, combine paprika, thyme, cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper; set spice mixture aside.
Place pork on a rimmed baking sheet; rub with oil. Sprinkle all over with spice mixture, patting in gently. Roast until an instant-read thermometer inserted in the thickest part of meat registers 150 degrees. 20 to 25 minutes; let cool.
Make black-eyed pea salad: In a medium container, whisk mustard, vinegar, and oil. Add all vegetables. Season with salt and pepper; toss to combine.
Serve: If stored in refrigerator, bring pork and black-eyed pea salad to room temperature. Thinly slice pork; serve with black-eyed pea salad.
