This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"We can't solve problems by using the same kind of thinking we used when we created them."
I love all three of these ingredients together. Usually I wait and have them for my New Year's Day meal, but this stew says you can have pork, black eyes and greens any time. The prep takes a few minutes and there's so little effort you can make this stew any day of the year.
Dollar for dollar this is one of the best cuts of meat going. Pork tenderloin is lean and flavorful. You can roast it, braise it, grill it, or cut it into medallions for small filets – almost anything. This recipe can be doubled for two tenderloins since in most grocery stores they are sold in 2 packs, with each tenderloin in the pack being about a pound. Ask the butcher if you want only one.
There will be a variable amount of fat and I trim this carefully. Most important is the silverskin. This is a thin layer of fascia at the head of the tenderloin on one side. It has to be trimmed because it is tough and fibrous.
Lay the tenderloin on the cutting board with the silverskin side up. Press gently on the top to flatten the meat. Slip the point of your filet knife under the fascia and cut toward the end of the tenderloin. Keep the pressure slightly upward and the silverskin will easily cut away from the meat.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers.
|1||slice bacon (diced)|
|1 medium||onion (diced)|
|2 medium||carrots (peeled and diced)|
|16 ounces||pork tenderloin (cut into 1/2 inch cubes)|
|2 15 ounce can||no salt added black eyed peas (drained and rinsed)|
|fresh ground black pepper (to taste)|
|2 Tbsp||rubbed sage|
|1 Tbsp||maple syrup|
|8 ounces||kale (thinly sliced crosswise)|
Preheat the oven to 325°F.
Place the bacon in a large pot or Dutch oven over medium high heat.
Cook for about 2 minutes, stirring frequently.
Add the onions and cook for about 3 minutes, stirring frequently.
Add the carrots and cook for one minute.
Add the pork tenderloin and cook, stirring frequently, for 5 minutes.
Add the black eyed peas, salt, pepper, sage, water and maple syrup. Stir, cover and place in the oven. Stir every 20 minutes or so.
After the stew has cooked for 80 minutes add the kale. Cook for 20 minutes and serve.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 369||Calories from Fat 61|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 41g||14%|
|Dietary Fiber 11g||44%|
|Vitamin A 225%||Vitamin C 120%|
|Calcium 14%||Iron 32%|
|Vitamin K 475 mcg||Potassium 1194 mg|
|Magnesium 128 mg|