Sugar ‘N’ Spice Pork Tenderloin With Succotash

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James Beard


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1 cup water

4 tablespoons coarse salt

2 tablespoons granulated sugar

2 tablespoons cider vinegar

1 pound country ham, diced

1 pound applewood-smoked bacon, diced

5 cups demi-glace

2 1/2 cups strong black coffee

1 1/2 cups Coca-Cola

Salt and pepper to taste

2 tablespoons cornstarch, if needed

For the pork tenderloin:

One 1 1/2-pound pork tenderloin

1/4 cup brown sugar

1 1/2 teaspoons ground cinnamon

3 star anise, whole

1 tablespoon Szechuan peppercorns

2 teaspoons coarse salt

1 1/2 teaspoons black pepper

1 tablespoon olive oil

1 quart heavy cream

2 tablespoons butter

1 medium shallot, chopped

2 scallions, chopped

1 small tomato, chopped

2 cups cooked black-eyed peas

1 cup cooked corn kernels

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