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Peppered Pork Tenderloin with Mississippi Caviar and Hoecakes

Peppered Pork Tenderloin with Mississippi Caviar and Hoecakes

Created By: Pitmaster Melissa Cookston

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Serves: 4 to 6


  • 1 Smithfield® Roasted Garlic and Cracked Pepper Pork Tenderloin
  • Mississippi Caviar
  • 1 cup drained, canned black-eyed peas (½ of 15-oz. can)
  • 1 cup frozen whole kernel corn, thawed and drained
  • ½ cup diced tomatoes
  • ½ tablespoon diced fresh jalapeño
  • ½ tablespoon chopped fresh cilantro
  • ¾ teaspoon canola oil
  • ¼ teaspoon salt, or to taste
  • 1/8 teaspoon minced garlic
  • ¼ teaspoon ground cumin
  • Peppered Pork
  • 1 tbsp. Dijon mustard
  • ½ tsp. dried thyme
  • ¼ tsp. kosher salt
  • Hoecakes
  • 1 cup self-rising white cornmeal
  • 1/3 cup self-rising flour
  • ¼ cup finely diced yellow onion
  • 2 tablespoons finely diced pickled jalapeño
  • ¾ teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
  • 1 tablespoon canola oil, or as needed


  1. For Mississippi Caviar, combine all ingredients in bowl. Cover and refrigerate at least 1 hour, then taste and adjust seasonings if desired.
  2. Heat charcoal or gas grill to medium. Heat a griddle plate or nonstick pan on grill on one side of grill.
  3. For Peppered Pork, lightly coat tenderloin with Dijon mustard; sprinkle with thyme and salt. Lightly oil grill grates; grill pork 18 to 30 minutes until internal temperature reaches 145°F. to 160°F. Let stand 10 minutes before slicing.
  4. Meanwhile, to make Hoecakes, combine all ingredients except canola oil in mixing bowl; stir to combine.
  5. Brush grill plate lightly with canola oil; pour 1/4 cup batter on hot grill plate for each pancake. Cook until edges are dry. Flip hoecakes and cook until golden brown.
  6. Serve sliced tenderloin with Mississippi Caviar and Hoecakes.