Ingredients
Redeye Glaze
2 ounces country ham scraps or prosciutto
1-2 teaspoons vegetable oil (optional)
3 tablespoons shallots, coarsely chopped
1/2 cup strong coffee or espresso
2 cups pork stock or low-salt chicken broth
3 tablespoons sorghum syrup or honey
2 tablespoons apple cider vinegar
Black-Eyed Peas with Spiced Butter
7 tablespoons unsalted butter, divided
1 cup minced yellow onion
1/4 cup minced garlic
8 cups low-salt chicken broth
2 cups dried black-eyed peas, soaked overnight, drained
5 bay leaves, divided
Kosher salt
1 tablespoon each crushed toasted coriander and fennel seeds
1 1x3" strip lemon peel, all white pith removed
1 teaspoon cayenne pepper
Tenderloin and Assembly
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon (packed) light brown sugar
2 1 1/4-pound trimmed pork tenderloins
2 tablespoons vegetable oil
1 cup bread-and-butter pickles, blended to a coarse purée
Preparation
Redeye Glaze Heat a med heavy saucepan over med heat. Add ham & sauté until golden brown, adding veg oil as needed. Add shallots and cook, stirring often, until they begin to soften, about 3 min Stir in coffee, scraping up any browned bits. Add stock, sorghum syrup, and vinegar; bring to a simmer and cook until sauce coats the back of a spoon, about 20 min. Strain into a small bowl. Can be made 2 days ahead. Let cool completely; cover & chill. Rewarm before using. Black-Eyed Peas with Spiced Butter Melt 3 T butter in a large heavy pot over med heat. Add onion & cook, stirring often, until softened, about 8 min. Add garlic & cook until fragrant, about 2 min. Add broth, peas, & 3 bay leaves. Bring to boil; reduce heat to med-low &cook, skimming the surface occasionally, until peas are tender, about 1 1/4 hours. Discard bay leaves. Strain peas, reserving broth. Transfer 2 C strained peas to a med bowl; mash into paste. Return whole & mashed peas to pot, along with some broth to thin mixture. Season with salt. DO AHEAD: Can be made 2 days ahead. Melt remaining 4 T. butter in small pan over med heat. Simmer until browned bits form on bottom of pan, 5-6 min. Stir in coriander, fennel, lemon peel, cayenne, & remaining 2 bay leaves; cook, stirring, for 1 min. Remove pan from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temp. Rewarm and discard bay leaves and lemon peel from spice butter before serving.
