Broiled Pork Tenderloin With Black-Eyed-Pea Salad

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
325
FAT
34%
CHOL
3%
SOD
5%

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Ingredients for 4 servings

2 cans (15 ounces each) black-eyed peas (preferably no salt added), drained and rinsed

1 avocado, halved, pitted, peeled, and diced medium

2 scallions, thinly sliced

3 tablespoons chopped fresh parsley

1 to 2 tablespoons fresh lime juice

Coarse salt and ground pepper

12 ounces pork tenderloin, excess fat and silver skin removed

1 teaspoon olive oil

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