Roasted Pork With Black-Eyed Pea Salad

If you follow me on Instagram, simplylkjblog, you got a sneak peek of today's menu.  Hubby fixed this for dinner last night and it was delicious.  The perfect summer meal.

From:  Everyday Food-Great Food Fast

Roasted Pork with Black-Eyed Pea Salad

Serves 4*Prep time: 20 minutes*Total time: 45 minutes

For  the pork:
1 TBS paprika
1 tsp dried thyme
1/4 to 1/2 tsp cayenne pepper
Coarse salt and fresh ground pepper
2 pork tenderloins (10 to 12 ounces each)
1 TBS vegetable oil

For the black-eyed pea salad:
1 tsp Dijon mustard
2 TBS cider vinegar
2 TBS vegetable oil
1 can (15 oz) black-eyed peas, drained and rinsed)
1 package (10 oz) frozen corn kernels, thawed
1 red bell pepper, ribs and seeds removed, finely diced (we had orange on hand and it worked fine)
2 scallions, thinly sliced
Coarse salt and fresh ground pepper

1. Make the pork:  Preheat the oven to 450* F.  In a small bowl, combine the paprika, thyme, cayenne, 1 tsp salt, and 1/4 tsp pepper; set the spice mixture aside.

2. Place the pork on a rimmed baking sheet; rub with the oil.  Sprinkle all over with the spice mixture, patting in gently.  Roast until an instant-read thermometer inserted in the thickest part of the meat registers 150* F, 20 to 25 minutes; let cool.

3. Make the black-eyed pea salad:  In a medium container, whisk the mustard, vinegar, and oil. Add all the vegetables.  Season with salt and pepper; toss to combine.

4. Thinly slice the pork and serve with the salad.  The pork and salad can be stored separately in the refrigerator, covered, up to 3 days.  Bring both to room temperature, and thinly slice the pork just before serving.

Both were delicious and could not be easier!  However, I loved the salad.  It was so light and fresh.  It could easily be served alone as an appetizer with chips.