Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

Ingredients

• 2 tablespoons apple cider vinegar 
• 5  bay leaves divided
• 2 cups black-eyed peas dried drained
• 0.5 teaspoon pepper black freshly ground
• 1 cup bread-and-butter pickles 
• 0.3 teaspoon cayenne pepper 
• 2 ounces country ham scraps 
• 1 tablespoon coriander and fennel seeds crushed toasted
• 0.3 cup garlic minced
• 1 tablespoon kosher salt 
• 2.5 pound pork tenderloins trimmed
• 1 strip x3" lemon peel white
• 0.3 teaspoon brown sugar light packed ()
• 8 cups low-salt chicken broth 
• 3 tablespoons shallots coarsely chopped
• 3 tablespoons sorghum syrup 
• 0.5 cup strong coffee decoction 
• 7 tablespoons butter unsalted divided
• 2 tablespoons vegetable oil 
• 1 cup onion yellow minced

Equipment

• bowl
• frying pan
• oven
• pot

Directions

1. Heat a medium heavysaucepan over medium heat.
2. Add ham andsauté until golden brown, adding vegetableoil as needed if the ham scraps are lean.
3. Add shallots and cook, stirring often, untilthey begin to soften, about 3 minutes. Stirin coffee, scraping up any browned bits.
4. Add stock, sorghum syrup, and vinegar;bring to a simmer and cook until sauce coatsthe back of a spoon, about 20 minutes.Strain into a small bowl. DO AHEAD: Canbe made 2 days ahead.
5. Let cool completely;cover and chill. Rewarm before using.
6. Melt 3 tablespoons butter in a large heavy pot overmedium heat.
7. Add onion and cook, stirringoften, until softened, about 8 minutes.
8. Add garlic and cook until fragrant, about2 minutes.
9. Add broth, peas, and 3 bayleaves. Bring to a boil; reduce heat tomedium-low and cook, skimming thesurface occasionally, until peas are tender,about 1 1/4 hours. Discard bay leaves.
10. Strain peas, reserving broth.
11. Transfer2 cups strained peas to a medium bowl;mash into a paste. Return whole andmashed peas to pot, along with some ofthe broth to thin mixture. Season with salt.DO AHEAD: Can be made 2 days ahead.
12. Melt remaining 4 tablespoons butter in smallpan over medium heat. Simmer untilbrowned bits form on bottom of pan, 5–6minutes. Stir in coriander, fennel, lemonpeel, cayenne, and remaining 2 bay leaves;cook, stirring, for 1 minute.
13. Remove panfrom heat. DO AHEAD: Can be made 2 hoursahead.
14. Let stand at room temperature.Rewarm and discard bay leaves and lemonpeel from spice butter before serving.
15. Combine first 4 ingredients in a small bowl. Season porkwith spice mixture; let stand for 1 hour.
16. Preheat oven to 350°F.
17. Heat oil in alarge cast-iron skillet over high heat. Searpork on all sides until deep golden brown,about 8 minutes total.
18. Transfer skilletto oven. Roast pork, occasionally brushingwith glaze, until an instant-read thermometerinserted into meat registers 140°F,about 15 minutes.
19. Transfer meat to a carvingboard.
20. Let rest, uncovered, for 10 minutes.
21. Reheat peas and spice butter.
22. Cut porkinto 1/4"–1/2"-thick slices.
23. Transfer to platesand spoon pickle purée over.
24. Serve withpeas drizzled with spoonfuls of spice butter.