Healthy Hoppin John With Black Eyes Peas And Pork Tenderloin
A healthy, high-protein version of a Southern Classic. Recipe from Tom Venuto's Burn the Fat blog (www.BurnTheFatBlog.com)
Servings: 4
Calories: 395kcal
Equipment
Ingredients
- 2 tsp extra virgin olive oil
- 20 oz pork tenderloin (567g)
- 2/3 cup long grain brown rice (dry) (120g)
- 15 oz black eyed peas (130g / 1 can)
- 5.6 oz onion, diced (160g / 1 cup)
- 5.3 oz celery, chopped (150g / 1.5 cups)
- 5.7 oz bell pepper yellow or green (161g / 1 large)
- 1 Tbsp garlic, fresh minced (3 cloves or more to taste)
- 2 tsp Cajun or Creole seasoning (or to taste)
- .5 tsp salt (optional if seasoning is salty) (or to taste)
- .5 tsp black pepper (or to taste)
- Hot pepper sauce (Tabasco, Frank's red hot, etc) (optional for extra spicy)
Instructions
- Start the rice in the rice cooker (or use leftover rice)
- Chop onions, green peppers, and celery. Mince garlic. Trim visible fat from tenderloin, then cut into small bite-sized pieces
- Add 2 tsp of olive oil to a large deep skillet or Dutch oven heated to medium high
- Cook onions about 2 to 3 minutes or until they begin to soften
- Add tenderloin. Cook about 4 to 4.5 minutes or until browned, stirring occasionally for even cooking
- Add garlic, bell pepper, and celery. Stir and cook about another 2 to 3 minutes
- Drain can of black eyed peas. Add peas and cooked rice and stir
- Add Cajun / Creole seasoning and black pepper. Salt to taste if seasoning is low sodium. Extra salt is not required if seasoning is salty
- Optional: For extra heat and flavor, add hot pepper sauce (Tabasco, Frank's Red hot, etc) to taste
Nutrition
Calories: 395kcal | Carbohydrates: 43.6g | Protein: 39g | Fat: 7.4g