With a peppery Cajun-style rub and a black-eyed pea salsa, this roast recipe is perfect for New Year's Day. Southerners traditionally eat black-eyed peas on New Year's Day for good luck in the coming year.
Nutrition per serving may change if servings are adjusted.
2 tablespoons grated Parmesan cheese
1 to 2 tablespoons cracked black pepper
2 teaspoons dried basil, crushed
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme, crushed
¼ teaspoon garlic powder
¼ teaspoon salt
1 pound boneless pork top loin roast (single loin) (see Tip)
2 (15 ounce) cans black-eyed peas, rinsed and drained
1 (16 ounce) jar hot, medium, or mild salsa
½ cup sliced green onions
½ teaspoon cracked black pepper
Lemon wedges (optional)
Fresh thyme sprigs (optional)
Preheat oven to 350°F. For rub, combine Parmesan cheese, the 1 to 2 tablespoons black pepper, the basil, rosemary, dried thyme, garlic powder, and salt in a small bowl.
Trim fat from pork roast. Pat dry with paper towels. On a sheet of waxed paper or parchment paper, sprinkle rub in an even layer. Roll pork roast in rub to coat on all sides. Place pork roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast for 1¼ to 1½ hours or until meat thermometer registers 150°F. Cover roast with foil; let stand for 15 minutes. The temperature of the meat after standing should be 160°F.
Meanwhile, to prepare black-eyed pea salsa: In a medium bowl, stir together black-eyed peas, salsa, green onions, and the ½ teaspoon cracked black pepper. Cover and chill until serving time. (Or if desired, place black-eyed pea salsa in a medium saucepan; bring just to boiling over medium heat.)
Slice meat and serve with cold or hot black-eyed pea salsa. If desired, garnish with lemon wedges and fresh thyme.
Tip: To keep the sodium in this dish in check, look for natural pork. If using enhanced pork, omit the salt.