Ingredients:
Orange Maple Glazed Pork Medallions:
- ¼ Teaspoon Cayenne Pepper
- ½ Teaspoon Salt
- ½ Teaspoon Paprika
- ½ Teaspoon Black Pepper
- 2 Teaspoons Canola Oil
- ¾ Cup Apple Juice
- 1 Cup Orange Juice
- 1 Tablespoon Maple Syrup
- 1 Teaspoon Apple Cider Vinegar
- 1 Tablespoon Olive Oil
- 2 Lb. Pkg. Pork Tenderloin, trimmed and cut into 1 inch thick medallions
Black-Eye Peas:
- 1 Large Carrot, chopped
- 1 Green Squash, chopped
- 1 Yellow Squash, chopped
- 1 Small Red Pepper, chopped
- 1 Small Onion, chopped
- 1 – 16 Oz. Bag of Frozen Black-Eye Peas
- 6 Cups of Chicken Broth
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 2 Tablespoons Olive Oil
Directions:
Prep Time: 30 mins | Ready In: 1 hour 30 mins | Servings: 4-6
Orange Maple Glazed Pork Medallions:
- In a deep bowl, mix cayenne pepper, salt, paprika, black pepper and olive oil. Add pork to bowl and mix well to coat.
- Heat canola oil in a large skillet over medium to high heat. Add pork and cook until nicely browned, approximately 1 to 2 minutes per side.
- Add apple juice, orange juice, syrup and vinegar to pan. Bring to boil, scraping any browned bits. Reduce heat to medium, until the sauce is reduced to a thick glaze, approximately 1 to 3 minutes.
Black-Eye Peas:
- Sauté all ingredients in a pan with 2 tablespoons of olive oil until vegetables soften. Add black-eye peas, broth and salt & pepper.
- Cover and simmer until peas are tender. Serve with pork medallions.