Roasted Pork and Black-Eyed Pea Salad

Ingredients

• 1 tablespoon paprika
• 1 teaspoon dried thyme
• 1 lb. store-bought pizza dough fresh, or thawed if frozen
• 1/4 to 1/2 teaspoon cayenne pepper
• Coarse salt and ground pepper
• 2 pork tenderloins (10 to 12 ounces each)
• 1 tablespoon vegetable oil
• 1 teaspoon Dijon mustard
• 2 tablespoons cider vinegar
• 1 tablespoon vegetable oil
• 1 can (15 ounces) black-eyed peas drained and rinsed
• 1 package (10 ounces) frozen corn kernels thawed
• 1 red bell pepper (ribs and seeds removed) finely diced
• 2 scallions thinly sliced
• Coarse salt and ground pepper

Instructions

1. 1
   Preheat oven to 450 degrees. In a small bowl, combine paprika, thyme, cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper; set spice mixture aside.
2. 2
   Place pork on a rimmed baking sheet; rub with oil. Sprinkle all over with spice mixture, patting in gently. Roast until an instant-read thermometer inserted in the thickest part of meat registers 150 degrees. 20 to 25 minutes; let cool.
3. 3
   Black-Eyed Pea Salad: In a medium container, whisk mustard, vinegar, and oil. Add all vegetables. Season with salt and pepper; toss to combine.