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For good luck and prosperity in 2019, try this one-skillet meal of rich delicious pork and greens with traditional black-eyed peas. I can’t think of a more delicious way to start a new year.

Pork Tenderloin and Collards Skillet

recipe from Cooking Light


  • 2 1/2 tablespoons unsalted butter, divided
  • 1 (1-lb.) pork tenderloin, trimmed
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 3/4 cup sliced yellow onion
  • 3/4 cup chopped red bell pepper
  • 3 garlic cloves, sliced
  • 2 teaspoons fresh thyme leaves
  • 4 cups thinly sliced stemmed collard greens
  • 1 cup canned unsalted black-eyed peas, rinsed and drained
  • 2 1/2 tablespoons apple cider vinegar


  1. Heat 1 tablespoon butter in a large cast-iron skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook, turning to brown all sides, until a thermometer inserted in the center registers 145°F, about 15 minutes. Place pork on a cutting board; let stand 10 minutes. Cut into 12 slices.
  2. Melt remaining 1 1/2 tablespoons butter in skillet over medium. Add onion, bell pepper, garlic, and thyme; sauté 3 minutes. Move onion mixture to one side of pan; add collard greens to other side of pan. Cook 2 minutes. Add black-eyed peas and vinegar to greens; cook 1 minute. Stir together onion mixture and collard mixture. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with sliced pork.
  3. Serves 4 (serving size: 3 oz. pork and about 3/4 cup greens mixture)

With a chunk of good bread, this is a great way to celebrate New Year’s Day – fresh, local, healthy, and lucky. Happy 2019!