Cinnamon-raisin Crusted Pork Ribeye Recipe
BLACK-EYED PEAS/ROASTED SWEET POTATO FRENCH BEANS/CHERRY-JALAPEÑO SYRUP
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Ingredients
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Pork Ribeye
Black-Eyed Peas
Roasted Sweet Potato French Beans
Cherry-Jalapeño Syrup
Method
Pork Ribeye
- 1
Prepare the Pork
Preheat your oven to 400°F (200°C). In a small bowl, mix together cinnamon, brown sugar, salt, and black pepper.
- 2
Coat the Pork
Rub the spice mixture evenly over both sides of the pork ribeye pieces.
- 3
Create the Crust
In a food processor, combine raisins and breadcrumbs. Pulse until finely chopped. Press this mixture onto both sides of the pork ribeye.
- 4
Sear the Pork
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the crusted pork ribeye for 3-4 minutes per side until golden brown.
- 5
Bake the Pork
Transfer the skillet to the preheated oven and bake for 15-20 minutes until the internal temperature reaches 145°F (63°C). Let rest for 5 minutes before slicing.
Black-Eyed Peas
- 6
- 7
Cook the Peas
Add the black-eyed peas and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 30-35 minutes until peas are tender. Season with salt and black pepper.
Roasted Sweet Potato French Beans
- 8
Prepare Sweet Potatoes
Peel and cube the sweet potatoes. Toss with olive oil, salt, and black pepper.
- 9
Roast the Vegetables
Spread the sweet potatoes on a baking sheet and roast in the oven at 400°F (200°C) for 25-30 minutes until tender.
- 10
Blanch the Green Beans
In a separate pot, bring water to a boil. Blanch the French green beans for 3-4 minutes, then drain and add to the roasted sweet potatoes.
Cherry-Jalapeño Syrup
- 11
Prepare the Syrup
In a saucepan, combine fresh cherries, jalapeño (sliced), sugar, and water.
- 12
Cook the Syrup
Bring to a boil over medium heat, then reduce to a simmer for 15-20 minutes until thickened. Strain to remove solids.
- 13
Serve
Drizzle the cherry-jalapeño syrup over the sliced pork ribeye for a sweet and spicy finish.