Orange Maple Glazed Pork Medallions with Black-Eye Peas

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:

  1. In a deep bowl, mix cayenne pepper, salt, paprika, black pepper and olive oil. Add pork to bowl and mix well to coat.
  2. 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.
  3. 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:

  1. Sauté all ingredients in a pan with 2 tablespoons of olive oil until vegetables soften. Add black-eye peas, broth and salt & pepper.
  2. Cover and simmer until peas are tender. Serve with pork medallions.

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