Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

Ingredients

• 2 tablespoons apple cider vinegar 
• 5  bay leaves divided
• 2 cups pea-mond dressing dried drained
• 0.5 teaspoon pepper black freshly ground
• 1 cup bread 
• 0.3 teaspoon ground pepper 
• 1 teaspoon ground pepper 
• 2 ounces country ham 
• 1 tablespoon fennel seeds crushed toasted
• 0.3 cup garlic minced
• 1 tablespoon kosher salt 
• 8 servings kosher salt 
• 2.5 pound pork tenderloins trimmed
• 1 strip lemon zest white
• 0.3 teaspoon brown sugar light packed ()
• 2 cups chicken broth 
• 8 cups chicken broth 
• 3 tablespoons shallots coarsely chopped
• 3 tablespoons sorghum syrup 
• 0.5 cup strong coffee decoction 
• 7 tablespoons butter unsalted divided
• 1 teaspoons vegetable oil 
• 2 tablespoons vegetable oil 
• 1 cup onion yellow minced

Equipment

• bowl
• frying pan
• sauce pan
• oven
• pot
• kitchen thermometer

Directions

1. Heat a medium heavy saucepan over medium heat.
2. Add ham and saut until golden brown, adding vegetable oil as needed if the ham scraps are lean.
3. Add shallots and cook, stirring often, until they begin to soften, about 3 minutes. 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 minutes. Strain into a small bowl. DO AHEAD: Can be made 2 days ahead.
5. Let cool completely; cover and chill. Rewarm before using.
6. Melt 3 tablespoons butter in a large heavy pot over medium heat.
7. Add onion and cook, stirring often, until softened, about 8 minutes.
8. Add garlic and cook until fragrant, about 2 minutes.
9. Add broth, peas, and 3 bay leaves. Bring to a boil; reduce heat to medium-low and cook, skimming the surface occasionally, until peas are tender, about 1 1/4 hours. Discard bay leaves.
10. Strain peas, reserving broth.
11. Transfer 2 cups strained peas to a medium bowl; mash into a paste. Return whole and mashed peas to pot, along with some of the broth to thin mixture. Season with salt. DO AHEAD: Can be made 2 days ahead.
12. Melt remaining 4 tablespoons butter in small pan over medium heat. Simmer until browned bits form on bottom of pan, 5-6 minutes. Stir in coriander, fennel, lemon peel, cayenne, and remaining 2 bay leaves; cook, stirring, for 1 minute.
13. Remove pan from heat. DO AHEAD: Can be made 2 hours ahead.
14. Let stand at room temperature. Rewarm and discard bay leaves and lemon peel from spice butter before serving.
15. Combine first 4 ingredients in a small bowl. Season pork with spice mixture; let stand for 1 hour.
16. Preheat oven to 350F.
17. Heat oil in a large cast-iron skillet over high heat. Sear pork on all sides until deep golden brown, about 8 minutes total.
18. Transfer skillet to oven. Roast pork, occasionally brushing with glaze, until an instant-read thermometer inserted into meat registers 140F, about 15 minutes.
19. Transfer meat to a carving board.
20. Let rest, uncovered, for 10 minutes.
21. Reheat peas and spice butter.
22. Cut pork into 1/4"-1/2"-thick slices.
23. Transfer to plates and spoon pickle pure over.
24. Serve with peas drizzled with spoonfuls of spice butter.