Ingredients
2 cans (15 ounces each) black-eyed peas (preferably no salt added), drained and rinsed
1 avocado, halved, pitted, peeled, and diced medium
2 scallions, thinly sliced
3 tablespoons chopped fresh parsley
1 to 2 tablespoons fresh lime juice
Coarse salt and ground pepper
12 ounces pork tenderloin, excess fat and silver skin removed
1 teaspoon olive oil
Preparation
Heat broiler, with rack in top position. In a medium bowl, combine black-eyed peas, avocado, scallions, parsley, and lime juice. Season with salt and pepper and mix well.
Rub pork with oil and season with salt and pepper. Place on a rimmed baking sheet lined with foil. Cook 10 to 12 minutes for medium, turning frequently (an instant-read thermometer should read 145 when inserted in center of pork). Let rest 10 minutes. Thinly slice pork and serve with salad and any cooking juices from sheet.
