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1 Pork Tenderloin, trimmed Tony Chachere's More Spice Seasoning 2 Tb Olive Oil 1/2 cup Onion, chopped 1/4 cup Celery, chopped 2 tsp Garlic, chopped 2 cans Black Eyed Peas, rinsed and drained 2 cup Chicken Stock, low sodium 2 strips Bacon, chopped 1 cup Brussel Sprouts, quartered 2 cups Green Cabbage, shredded 1 tsp Anise Seed Splash Chicken Stock, low sodium Tony Chachere's Creole Seasoning
Season the outside of pork with More Spice Seasoning. In a medium to large saute pan, heat olive oil on medium heat.
Brown pork loin on all sides and remove from pan.
Add onion, celery, and garlic to the pan. Cook one minute before adding black eyed peas and stock. Stir and bring to a boil.
Re-add the pork to the pan, nestled in the peas. Cover and cook about ten minutes or until loin is cooked through. Meanwhile, heat a fry pan and render fat from the bacon. Remove the crisp bacon pieces to the side.
Add Brussels to the pan and cook two minutes. Add cabbage and anise, and stir. Splash with stock to lightly steam and adjust seasoning with Creole Seasoning.
Serve peas and cabbage with sliced loin drizzled with the pan gravy from the peas. Yummy!