Ingredients

• 1 cup water
• 2 tablespoons instant coffee, divided
• ½ teaspoon kosher salt ¾ teaspoon pepper, divided
• 1 pork tenderloin (about 1 lb)
• 2 tablespoons canola oil
• 3 slices bacon
• 1 tablespoon all-purpose flour
• 2 teaspoons browning sauce
• 1 teaspoon reduced-sodium soy sauce
• 2 tablespoons unsalted butter
• ¼ cup presliced green onions (optional)

Steps

1. Preheat oven to 400°F. Combine 1 cup water with 1 tablespoon instant coffee, then microwave on HIGH 2 minutes or until hot; set aside. Combine remaining 1 tablespoon instant coffee, salt, and ¼ teaspoon pepper; roll pork in mixture (wash hands).
2. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add pork; cook 4–6 minutes, turning to brown all sides. Place pork on baking sheet; bake 8–10 minutes or until pork is 145°F. Let stand 5 minutes. Meanwhile, cut bacon into 1-inch pieces.
3. Place bacon in same sauté pan; cook 3–4 minutes or until lightly crisp. Stir in flour until blended. Whisk in prepared coffee, browning sauce, soy sauce, and remaining ½ teaspoon pepper; cook 1–2 minutes or until sauce thickens.
4. Remove pan from heat and whisk in butter until melted and blended. Slice pork; spoon sauce over pork and sprinkle with onions. Serve.

Ingredients

• Nonstick aluminum foil
• 8 oz Bakery homestyle cornbread, (about 3 cups), cubed
• ½ medium red bell pepper, finely chopped
• 5 cups fresh baby spinach
• 1 cup canned, seasoned, lower sodium black-eyed peas, drained and rinsed
• ¼ cup sweet balsamic vinaigrette

Steps

1. Preheat oven to 400°F. Line baking pan with foil. Cut cornbread into 1-inch cubes; arrange in single layer on baking pan. Bake 8–10 minutes or until golden.
2. Chop pepper; place in salad bowl with spinach and peas. Place dressing in small bowl; microwave on HIGH for 30 seconds. Add dressing and croutons to salad; toss and serve.