Roasted Pork With Black-Eyed Pea Salad

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Pip & Ebby
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon paprika

1 teaspoon dried thyme

¼ to ½ teaspoon cayenne pepper

Coarse salt and fresh ground pepper

2 pork tenderloins (10-12 oz. each)

1 tablespoon vegetable oil

1 teaspoon Dijon mustard

2 tablespoons cider vinegar

2 tablespoons vegetable oil

1 can (15 ounces) black-eyed peas, drained and rinsed

1 package (10 ounces) frozen corn kernels, thawed

1 red bell pepper, ribs and seeds removed, finely diced

2 scallions, thinly sliced

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