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INGREDIENTS
Serves 4-6
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
PROCEDURE
- 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!
