Another great South Carolina Fresh, pork tenderloin recipe from The Sportsman’s Table!

2 pieces of whole pork tenderloin cut into 4- 6 oz medallions.
4 cups of fresh picked baby spinach leaves
1 tsp minced garlic
1 tsp fine diced shallot
2 cups cooked black eyed peas
1 each roasted red and yellow bell pepper diced small
1 tbsp fine diced red onion
1/2 tsp of fine diced parsley
2 tbsp red wine vinegar
1 tbsp olive oil
1/2 cup honey
1/2 tsp Cajun spice

Combine black eyed peas, red onion, diced peppers, parsley, red wine vinegar and olive oil. Mix well and let set for several hours before eating.
Season sear and cook pork medallions until cooked medium and let rest.
Wilt spinach over low heat with a touch of olive oil, garlic and shallots.
Heat honey over low heat until it has a loose viscosity and stir in Cajun seasoning. Drizzle over pork and around the plate.
ENJOY!!!