Cooked Ham with Pea and Pepper Garnish
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 40 min.
Ready in
Ingredients
for
4
- Ingredients
- ¼ tsp Chili powder
- ¼ tsp ground cinnamon
- ¼ tsp ground Cumin
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ⅛ tsp cayenne pepper
- olive oil cooking spray
- 1 Pork tenderloin cut into 4 steaks (1 lb. , 450 g)
- 2 Tbsps olive oil
- 1 large onion (diced)
- 1 red Bell pepper (diced)
- 1 yellow Bell pepper (diced)
- 1 can dried Black eyed pea drained and rinsed (16 oz. , 450 g)
- 2 Tbsps fresh parsley (minced)
- 1 lemon (zest)
- 1 Tbsp fresh lemon juice
- pea shoots (to serve)
Preparation steps
1.
In a small bowl, combine sweet chili powder, cinnamon, cumin, salt, black pepper, and cayenne pepper. Spray the pork with cooking spray and rub the the spice mixture over the surface of the meat. Wrap in plastic wrap and refrigerate for at least 3 hours.
2.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion, red and yellow peppers. Cook, stirring until vegetables become tender, about 6 minutes. Stir in the black eyed peas, cook another minute. Turn off heat.
3.
Heat the remaining tablespoon of olive oil in a separate, large skillet over high heat. Add the pork and reduce heat to medium-high. Cook, turning once, halfway through until browned and no longer translucent in the centers, about 8 minutes.
4.
Remove pork from heat and let rest. Turn heat back on to high under black-eyed pea mixture. Add parsley, lemon zest, and juice and stir until everything is heated through. Plate the pork topped with the black-eyed pea mixture and alongside fresh pea-shoots.
