Roasted Pork with Black-Eyed Pea Salad

This recipe is: wheat free, gluten free, rice free, nut free, dairy free and soy free
Contains: Corn

I found this in Everyday Food and like all the recipes I've found in this cookbook it didn't disappoint.

For the pork:
1 tbsp paprika
1tsp dried thyme
1/4 to 1/2 tsp cayenne pepper
Coarse salt and fresh ground pepper
2 pork tenderloins (10 to 12 ounces each)
1 tbsp vegetable oil

For the black-eyed pea salad:
1 tsp Dijon mustard
2 tbsp cider vinegar
2 tbsp vegetable oil
1 can (15 ounces) black-eyed peas, drained and rinsed
1 package (10 ounces) frozen corn kernels, thawed
2 scallions, thinly sliced
Coarse salt and fresh ground pepper

For the pork, preheat the oven to 450. In a small bowl, combine the paprika, thyme, cayenne, 1 tsp salt and 1/4 tsp pepper.

Place the pork on a rimmed baking sheet and rub with oil. Sprinkle the spice mixture all over and rub in gently. Roast about 20-25 minutes; let cool for a few minutes before slicing. thinly

For the salad, in a medium bowl whisk the mustard, vinegar and oil. Add the vegetables. Season with salt and pepper; toss to combine.

German Potato Salad

This recipe is: gluten free, wheat free, dairy free, soy free
Contains: eggs, bacon, potatoes
Alternatives: To make this egg free chose a vegan mayonnaise, to make it vegan omit the bacon


At the local farmers market I came across an stall selling locally made sausages. While I am not a bratwurst fan, my boys are and at being gluten and casein free I was sold. The potato salad made a perfect pairing.

1 1/2 lbs potatoes, scrubbed
1 tbsp olive oil
4 strips bacon, chopped
2 tsp lemon juice
2 to 3 tbsp relish
1 stalk celery finely chopped
1 tsp Dijon or German mustard
3 tbsp dairy free/soy free mayonnaise
2 tbsp chives, chopped (red onion also works)
1 tbsp parsley
salt and pepper to taste


Cook the potatoes in a pot of salted water for 15 minutes, or until just tender. Drain and let cool for 5 minutes, then slice thickly and set aside in a bowl.
Meanwhile, in a fry pan cook bacon until crispy. Set aside on paper towels to drain.
In the fry pan keep 2 tbsp bacon grease, add lemon juice and olive oil then pour over the sliced potatoes. Add the celery, onion or chives and half the bacon. Mix well. Let cool.
Blend the mustard in a small bowl with the mayonnaise, parsley and salt and pepper. Add to the potatoes and toss well to coat. Spoon the potatoes into a serving bowl or onto plates and top with remaining bacon.