Alright people this is one of those really simple, set it and forget it meals, which I absolutely love. You can make the bean salad ahead of time and then it is even faster and easier meal. This is a great go to quick meal, with a super easy spice rub, no marinating necessary. I really liked the salad, but Logan not really being a bean guy was less impressed, just so you know. I will keep this short and sweet, because my soon to be in laws are in town and I should probably be entertaining instead of blogging. :)
1 T paprika
1 tsp dried thyme
1/4 to 1/2 tsp cayenne pepper
2 pork tenderloins (10-12oz each)
1 T vegetable oil
Preheat the oven to 450. Combine paprika, thyme, cayenne, 1 tsp salt and 1/4 tsp pepper; set aside.
Place pork on rimmed baking sheet; rub with oil. Sprinkle all over with spice mixture, patting in gently. Roast until a meat thermometer reads 150, about 20-25 min, let cool.
Black Eyed Pea Salad
1 tsp dijon
2 T cider vinegar
2 T vegetable oil
1 can black eyed peas, drained and rinsed
1 package (10oz) frozen corn kernals, thawed
1 red bell pepper, finely chopped
2 scallions, thinly sliced
Whisk mustard, vinegar and oil. Add vegetables, season with S&P and toss to combine.