Grilled Pork with Black-Eyed Pea Salad

This was actually Thursday night dinner. After golf, we stopped in the grille and ordered drinks and appetizers. So we did not have appetizers at home. We went straight to dinner. This recipe comes from Everyday Food on PBS. Roasted Pork and Black-Eyed Pea Salad. It serves 4. I used the rub, but wished I had just used Penzeys BBQ America or 3000 rub.
Ingredients for Pork:
1T Paprika
1t dried thyme
¼ t cayenne pepper
Kosher salt and pepper
2 pork tenderloins (10-12 oz. each)
1 T EVOO
Directions:
1. Preheat the oven or heat a grille to 450 degrees. We used the grille.
2. Mix all the dry ingredients in a small bowl. Cut the silver skin from the pork. Rub the pork with EVOO and sprinkle with the herbs.
3. Grill until the thickest part of the meat is 150 degrees.
Black Eyed Pea Salad
Ingredients:
1 t Dijon mustard
2T Cider vinegar
1 T EVOO
1 (15 oz.)can black-eyed peas, drained and rinsed
10 oz. frozen corn kernels, thawed
1 red bell pepper, finely diced
2 scallions, thinly sliced
Salt and pepper
Directions:
1. In a medium bowl, whish mustard, vinegar, and EVOO. Add all vegetables. Season with salt and pepper, toss to combine.
I served this with Jiffy corn muffins. I was going to make Sweet potato muffins, but it was getting late and the jiffy mix was easier.
We forgot dessert.  I liked the salad, but thought the pork was overdone for my taste.