Pork Tenderloin, Greens, & Black Eyed Peas

A sweet and spicy pork loin is a delicious complement to lucky Southern-style greens and black eyed peas. A traditional way to start your new year!

Pork Tenderloin, Greens, & Black Eyed Peas

Wine Pairing:

Spanish tempranillo

Active Time:

35 - 40 minutes

Total Time:

45 - 50 minutes



  • 1 lb fresh black eyed peas
  • ½ yellow onion
  • 3 garlic cloves

Spice Mix

  • ½ tsp cumin
  • ½ tsp sea salt
  • ¼ cup light brown sugar
  • ¼ tbsp chipotle chili powder
  • ¼ tbsp garlic powder
  • ¼ tbsp smoked paprika
  • ⅛ tsp cayenne
  • ⅛ tsp cinnamon
  • ⅛ tsp dried thyme

Proteins and More

  • 1 lb pork tenderloin
  • 2 oz bacon
  • 8 oz vegetable broth

Pantry Items

  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2-3 tbsp olive oil

1: Preheat oven to 425ºF

2: Cook black eyed peas:

  • Peel and mince 1 clove garlic. Peel and chop half of remaining yellow onion into ½” pieces. Save last quarter for later.

  • In a saucepan heat 1 tbsp olive oil over medium heat. Add the garlic and onion and cook until translucent without browning. 

  • Add black eyed peas, ½ tsp sea salt and ¼ tsp black pepper. Add 5-6 cups of water and bring to a boil. Cover and cook over medium-high heat for 45 minutes.

3: Cook greens:

  • Heat 1 tbsp olive oil over medium heat. Add the bacon and cook until crispy. Crumble the bacon and set aside.

  • Peel and mince 2 cloves of garlic. Chop remaining onion into ½” pieces. De-stem the greens and chop into 1-2” strips. 

  • Heat 1 tbsp olive oil over medium heat or use the remaining bacon fat. Add garlic and onion. Cook over medium heat until translucent but not brown.

  • Add the greens and saute until wilted. Season with ½ tsp sea salt and ¼ tsp black pepper. 

  • Add 4-6 oz of vegetable broth and bring to a boil. Reduce heat and simmer until greens are tender without being mushy. Add crumbled bacon and toss to combine.

4: Cook tenderloin:

  • Sprinkle 1 tbsp spice rub and generously coat the pork tenderloin. 

  • Place the pork on a foil-lined baking sheet and bake for about 25 minutes or until center is 145ºF. Let the pork rest 5 minutes, or until ready to serve.

5: Serve:

  • Slice tenderloin at a slant, into ½” thick medallions. Divide black eyed peas and greens among the plates, and place pork medallions alongside. Sprinkle greens and peas with Lettuce’s tabasco pepper vinegar.

Chef tips

While not a typical Lettuce “Quick and Easy,” you can shorten the cooking time for the black eyed peas by preparing them the night before you plan to eat the peas.

  1. Place black eyed peas in a saucepan, cover them with water, and bring them to a rapid boil. Boil them for 4 minutes. 

  2. Remove from the heat and let peas stand in hot water for 60-90 minutes. Drain them and put them in a bowl. Cover the bowl and refrigerate until ready to cook. This process should reduce cooking time by about 15 minutes.