Since both the pork and the salad can be served at room temperature, this is a great make-ahead meal. Prepare it late on a summer evening, once the temperature has dropped, and serve it the next day, when it’s too hot to cook. The black-eyed pea salad also pairs well with barbecued chicken.

　　

Ingredients

Serves 4

　　

For the Pork

1 tablespoon paprika

　　1 teaspoon dried thyme

　　1/4 to 1/2 teaspoon cayenne pepper

　　Coarse salt and fresh ground pepper

　　2 pork tenderloins (10 to 12 ounces each)

　　1 tablespoon vegetable oil

　　

For the Black-eyed Pea Salad

1 teaspoon Dijon mustard

　　2 tablespoons cider vinegar

　　2 tablespoons 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 fresh ground pepper

　　

Step 1

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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.