Having grown up in the rural American South, I am almost always inspired to prepare a traditional southern New Year’s dinner which includes pork, black-eyed peas, and some form of greens. This year,, I chose pork tenderloin for tonight’s menu with a special sauce. I also updated the Hoppin John from its traditional recipe. I thought long and hard about whether to serve cabbage or greens. In the end, “a big mess of collard greens” seemed the most appropriate accompaniment to the menu.

Pork tenderloin with Bourbon-molasses sauce
Eddie’s “Hoppin’ John” of black-eyed peas, rice, peppers, onions, and garlic
Collard greens with a light apple cider vinaigrette
Sweet potato-pecan biscuits
Tangerine meringue pie