Southern Style Pork Tenderloin with Black Eyed Pea & Artichoke Salad

Ingredients

• For the Pork:
• 3 tsp. olive oil, divided
• 1 small onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 1/2 cup molasses
• 1/2 cup apple cider vinegar
• 4 Tbsp. Dijon mustard
• 4 tsp. reduced sodium soy sauce
• 2 pork tenderloins, about 1 lb. each, trimmed
• black pepper and salt
• For the Salad:
• 1 12 oz. pkg. frozen artichoke hearts, thawed
• 2 (16 oz.) cans black eyed peas, drained and rinsed
• 1/2 cup chopped red onion
• 2 Tbsp. balsamic vinegar
• 1 1/2 Tbsp. olive oil
• 1 1/2 tsp. Worcestershire sauce
• 1/2 tsp. caraway seeds, lightly crushed
• salt and pepper, to taste