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Roasted Pork with Black-Eyed-Pea Salad
MARTHA STEWART16Ingredients
45Minutes
830Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. paprika
- 1 tsp. dried thyme
- 1/2 tsp. cayenne pepper
- coarse salt
- ground pepper
- 2 pork tenderloins (10 to 12 ounces each)
- 1 Tbsp. vegetable oil (such as safflower)
- 1 tsp. Dijon mustard
- 2 Tbsp. cider vinegar
- 1 Tbsp. vegetable oil
- 15 oz. black-eyed peas (drained and rinsed)
- 10 oz. frozen corn kernels (thawed)
- 1 red bell pepper (ribs and seeds removed, finely diced)
- 2 scallions (thinly sliced)
- coarse salt
- ground pepper
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NutritionView More
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830Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories830Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat3.5g18% |
| Trans Fat0g |
| Cholesterol165mg55% |
| Sodium550mg23% |
| Potassium1350mg39% |
| Protein82g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate84g28% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A45% |
| Vitamin C80% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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