Roasted Pork with Black-Eyed Pea Salad

Ingredients

1 tablespoon paprika

1 teaspoon dried thyme

1 pound store-bought pizza dough, fresh, or thawed if frozen

¼ to ½ teaspoon cayenne pepper

Coarse salt and ground pepper

2 pork tenderloins (10 to 12 ounces each)

1 tablespoon vegetable oil

Black-Eyed Pea Salad

1 teaspoon Dijon mustard

2 tablespoons cider vinegar

1 tablespoon vegetable oil

1 can (15 ounces) black-eyed peas, drained and rinsed

1 package (10 ounces) frozen corn kernels, thawed

1 red bell pepper (ribs and seeds removed), finely diced

2 scallions, thinly sliced

Coarse salt and ground pepper

PBS Everyday Food

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