Orange Maple Glazed Pork Medallions with Black-Eye Peas

<strong>Ingredients:
</strong>
<strong>Orange Maple Glazed Pork Medallions:</strong>
<ul>
<li>¼ Teaspoon Cayenne Pepper</li>
<li>½ Teaspoon Salt</li>
<li>½ Teaspoon Paprika</li>
<li>½ Teaspoon Black Pepper</li>
<li>2 Teaspoons Canola Oil</li>
<li>¾ Cup Apple Juice</li>
<li>1 Cup Orange Juice</li>
<li>1 Tablespoon Maple Syrup</li>
<li>1 Teaspoon Apple Cider Vinegar</li>
<li>1 Tablespoon Olive Oil</li>
<li>2 Lb. Pkg. Pork Tenderloin, trimmed and cut into 1 inch thick medallions</li>
</ul>
<strong>Black-Eye Peas:</strong>
<ul>
<li>1 Large Carrot, chopped</li>
<li>1 Green Squash, chopped</li>
<li>1 Yellow Squash, chopped</li>
<li>1 Small Red Pepper, chopped</li>
<li>1 Small Onion, chopped</li>
<li>1 – 16 Oz. Bag of Frozen Black-Eye Peas</li>
<li>6 Cups of Chicken Broth</li>
<li>½ Teaspoon Salt</li>
<li>¼ Teaspoon Pepper</li>
<li>2 Tablespoons Olive Oil</li>
</ul>

<strong>
Directions:
</strong>

Prep Time: <strong>30 mins</strong> |  Ready In: <strong>1 hour 30 mins</strong>  |  Servings: <strong>4-6
</strong>
<strong>Orange Maple Glazed Pork Medallions:</strong>
<ol>
<li>In a deep bowl, mix cayenne pepper, salt, paprika, black pepper and olive oil. Add pork to bowl and mix well to coat.</li>
<li>Heat canola oil in a large skillet over medium to high heat. Add pork and cook until nicely browned, approximately 1 to 2 minutes per side.</li>
<li>Add apple juice, orange juice, syrup and vinegar to pan. Bring to boil, scraping any browned bits. Reduce heat to medium, until the sauce is reduced to a thick glaze, approximately 1 to 3 minutes.</li>
</ol>
<strong>Black-Eye Peas:</strong>
<ol>
<li>Sauté all ingredients in a pan with 2 tablespoons of olive oil until vegetables soften. Add black-eye peas, broth and salt &amp; pepper.</li>
<li>Cover and simmer until peas are tender. Serve with pork medallions.</li>
</ol>
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