killing time between meals

where talking about what's for dinner while you're at lunch is totally acceptable

End of Summer Pork Tenderloin & Black-Eyed Pea Salad



I really believe that. Don’t you? So are cows and chickens. Buy this adorable letter press by Starshaped Press here.

Anyway, this fabulous and wildly easy supper has been my summer go-to meal. The entire thing takes less than 45 minutes, and you only dirty two dishes. That’s my kind of simple. Plus, you can double, triple, or quadruple the recipes without breaking a sweat. Like the time I made one for me, one for a friend who just had a baby, and one for my neighbor as a thank-you.

Since it’s all so simple, don’t skimp on the meat. That pig is the star of the show. I buy mine at Turnip Truck in the Gulch. They recently started carrying American Homestead Natural Pork. The tenderloin runs $12.99 a pound. If I don’t share I can get three or four meals out of one tenderloin. And it’s Hampshire pork. That’s like buying an heirloom tomato versus a grocery store tomato.


Roasted Pork Tenderloin with Black-Eyed Pea Salad
Adapted from Everyday Food


1/2 tablespoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 pork tenderloin (around a pound)
1/2 tablespoon vegetable oil

spice rub

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
4 scallions, thinly sliced
Coarse salt and ground pepper

salad fixins

  • Preheat the oven to 450 degrees. In a small bowl, make the spice rub. Combine paprika, thyme, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper and set aside.
  • Place pork on a rimmed baking sheet and rub with oil. Sprinkle all over with spice mixture, patting in gently. Roast until a thermometer inserted in the thickest part of meat registers 150 degrees (about 20 to 25 minutes). Let cool.


  • While the pork cooks, make the black-eyed pea salad. In the bottom of a medium bowl, whisk together the mustard, vinegar, and oil. Add all vegetables. Season with salt and pepper, toss to combine, and taste for seasoning. If you like, place in refrigerator until pork is done.
  • Thinly slice pork and serve with an extra-large helping of black-eyed pea salad.

2 thoughts on “End of Summer Pork Tenderloin & Black-Eyed Pea Salad

  1. Looks divine. I do love me some pork tenderloin!

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