Roasted Pork with Black-eyed Pea Salad
Since both the pork and the salad can be served at room temperature, this is a great make-ahead meal. Prepare it late on a summer evening, once the temperature has dropped, and serve it the next day, when it’s too hot to cook. The black-eyed pea salad also pairs well with barbecued chicken.
Recipe information
Yield
Serves 4
Ingredients
For the Pork
For the Black-eyed Pea Salad
Preparation
Step 1
Make the pork: Preheat the oven to 450°F. In a small bowl, combine the paprika, thyme, cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper; set the spice mixture aside.
Step 2
Place the pork on a rimmed baking sheet; rub with the oil. Sprinkle all over with the spice mixture, patting in gently. Roast until an instant-read thermometer inserted in the thickest part of the meat registers 150°F, 20 to 25 minutes; let cool.
Step 3
Make the black-eyed pea salad: In a medium container, whisk the mustard, vinegar, and oil. Add all the vegetables. Season with salt and pepper; toss to combine.
Step 4
Thinly slice the pork and serve with the salad. The pork and salad can be stored separately in the refrigerator, covered, up to 3 days. Bring both to room temperature, and thinly slice the pork just before serving.
