1
can (15 to 16 oz) black-eyed peas, rinsed, drained
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Steps
1
Heat oven to 350°F. In small bowl, mix all dressing ingredients until well blended. Refrigerate until serving time.
2
In shallow roasting pan, place pork on rack. Sprinkle with salt and pepper. Insert meat thermometer so tip is in thickest part of pork.
3
Bake uncovered 30 to 40 minutes or until thermometer reads 160°F (medium doneness) and pork has slight blush of pink in center. Cool pork; cut into slices.
4
Arrange salad greens, bell pepper, mushrooms and peas on large serving plate. Top with pork. Serve with dressing.
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The tenderloin is considered the choicest of pork cuts. Although higher in price per pound than loin roast, tenderloin is a good value because it is lean and has no waste.
Fresh is best! Fresh lime juice has a brighter flavor than bottled. And you'll only need 1 medium lime for the 2 tablespoons lime juice called for here.
Remember this recipe the next time you have leftover pork.
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