Sugar 'n' Spice Pork Tenderloin with Succotash | James Beard Foundation

Ingredients

• pepper to taste
• 2 tablespoons cornstarch, if needed
• One 1 1/2-pound pork tenderloin
• 1/4 cup brown sugar
• 1 1/2 teaspoons ground cinnamon
• 3 star anise, whole
• 1 tablespoon Szechuan peppercorns
• 2 teaspoons coarse salt
• 1 1/2 teaspoons black pepper
• 1 tablespoon olive oil
• 1 quart heavy cream
• 2 tablespoons butter
• 1 medium shallot, chopped
• 2 scallions, chopped
• 1 small tomato, chopped
• 2 cups cooked black-eyed peas
• 1 cup cooked corn kernels