Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

Bon Appetit

Magazine Issue February 2012 View Magazine Issues

Page 68

Cuisine: Southern/Soul Food

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↑ Cooked ↕

13 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

A lot of work, but sooooo worth it.

Report