Tenderloin Split Pea Soup

When I was a kid I always kind of thought split pea soup looked like puke. I still kind of think it looks like puke, but I can get past it much more easily. I can get past it because I know it is delicious. You know this too, right? I hope so. If not then I've probably put you off the stuff forever with my aforementioned analogy. So, disregard your wild childhood imagination (& mine) & trust me when I say, you can not beat a bowl of earthy, robust split pea soup. Especially if you toss a pork tenderloin in there. Mmmm.

Tenderloin Split Pea Soup, for 2
1/2 lb. pork tenderloin, seasoned to taste*
1 c. dried split peas
2 c. water
2 c. chicken stock
1 tbsp. butter
1 tsp. bacon drippings (optional, but yummy)
2 ribs of celery, diced
2 carrots, diced
1 large yellow onion, diced
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 c. buttermilk
salt to taste
pepper to taste

Season your pork tenderloin to your liking (*try salt, pepper, garlic, rosemary & olive oil). Roast at 350F for 30 minutes or until cooked through (an instant read thermometer should read about 160F). Set aside & let rest, about 10 minutes. After resting, cube the pork & set aside.

Bring the stock & water to a boil. Add the peas & let soak for an hour. Meanwhile, in a large pot saute the veggies & onions in the butter & bacon drippings until soft, about 5 minutes. Add salt, pepper, thyme & rosemary, stir to combine. After the peas have soaked drop them, along with the broth & water into the pot with the veggies. Simmer for 20 minutes or until tender then puree with an immersion blender if you have it, or standard blender if not. Poor the pea puree back into the pot & add the buttermilk & pork. Bring back up to a slow simmer & serve with crusty bread.