Quick and Easy Broiled Pork Tenderloin and Black-Eyed Pea Salad for Two

Dinner, Pork | November 19, 2014 | By


Quick and Easy Pork Tenderloin with Black Eyed Pea Salad

I love fast, easy meals during the week.  This recipe is healthy, low in fat, diabetic friendly, and you can have it on the table in 20 minutes!   I think the broiler is so under utilized.  I don’t know why I don’t use it more often, it’s so quick!  Toss the pork in the oven and in 10 minutes it’s done!  I also love the black-eyed pea salad and could just make a meal off of that alone!  I love how it doesn’t have any oil in the dressing, just fresh lime juice.  I have used bottled lime juice when I didn’t have any limes and it was great!  I have also substituted cilantro for the parsley when I had too much cilantro in the fridge. 

Pork Tenderloin with Black Eyed Pea Salad

The first thing you’ll want to do is to set your oven to broil and raise the rack in your oven to the top.  Next you’ll remove the silver skin on the pork loin, it’s tough and can cause the pork to curl if it’s not removed.  Remove any fat as well.  Rub a teaspoon of oil on the meat and then season with salt and pepper.  I like to line the pan with foil for easy clean up.  Place the pork loin in the oven and set a timer for 5 minutes to check it and turn it if it’s brown.  You’ll want to turn the pork once for even cooking.

Pork PrepWhile the pork is cooking go ahead and rinse your peas really well.  Place the rinsed and drained peas in a bowl and add 1/2 of a diced avocado, 1 scallion, and 2 tablespoons of chopped parsley and fresh lime juice. 

Black Eyed Pea Salad

Check the pork if you haven’t already and flip it for another 5 minutes.  Insert an instant read thermometer.  You’ll want a temperature between 140-145 degrees.  Let the meat rest for 10 min.   Slice against the grain and drizzle the pork with any pan juices.  Enjoy!

4 Pork tenderloin

Quick and Easy Broiled Pork Tenderloin and Black-Eyed Pea Salad for Two
Serves 2
A delicious, healthy and quick cooking pork tenderloin with a black-eyed pea salad.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 1 can (15 ounces) black-eyed peas (preferably no salt added), drained and rinsed well
  2. 1/2 avocado, halved, pitted, peeled, and diced medium
  3. 1 scallion, thinly sliced
  4. 2 tablespoons chopped fresh parsley
  5. 1 tablespoons fresh lime juice
  6. Coarse salt and ground pepper
  7. 12 ounces pork tenderloin, excess fat and silver skin removed
  8. 1 teaspoon olive oil
  1. 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.
  2. 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.
  1. You can double the salad easily if you want left-overs to take to lunch the next day. I also know the pork sizing seems a bit off for two people but I can never find a pork loin much smaller than 12 ounces.
Adapted from Martha Stewart
Adapted from Martha Stewart
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