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  • Roasted Stuffed Pork Tenderloin With Smothered Black Eyed Pe

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    Roasted Stuffed Pork Tenderloin With Smothered Black Eyed Pe
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Smoked sausage, (Hillshire Farms) sliced in half lengthwise, cut 1/4-inch slices, about 4 c.
    • 2 c. Minced yellow onion, (1 medium)
    •     Salt
    •     Freshly grnd black pepper
    • 4 x Cloves garlic
    • 4 x Bay leaves
    • 5 sprg fresh thyme
    • 3 tsp Finely minced parsley
    • 8 c. Chicken stock
    • 1 lb Black-eyed peas
    • 2 Tbsp. Chopped garlic
    • 6 ounce Bacon, minced
    • 1/2 c. Celery
    • 2 doz shucked oysters, minced and liquid reserved
    • 2 c. Left-over crumbled cornbread
    • 1 x 1/2 c. water, up to 1
    • 1/4 c. Minced green onions, green part only
    • 4 lb Pork tenderloin, trimmed, butterflied and pounded 1/2-inch thick
    • 1 c. Steen's 100 percent Pure Cane Syrup
    • 1 x Sweet potato, peeled, cut into curls and fried till golden

    Directions

    1. Preheat the oven to 400 degrees F. In a large pot, medium heat, render the sausage for 5 min. Stir in the 1 c. of the onions, bay leaves, thyme and parsley. Season with salt and black pepper. Saute/fry for 5 min, or possibly till the onions are wilted. Stir in the chicken stock, peas and 1 Tbsp. of the garlic. Bring the liquid up to a simmer and cook for 1 1/2 hrs, or possibly till the peas are tender. In a large saute/fry pan, over medium heat, render the bacon till crispy, about 6 to 8 min. Add in the onions and celery. Season with black pepper. Saute/fry for 3 min. Add in the oysters.
    2. Season with Essence. Saute/fry for 1 minute. Remove from the heat and turn into a mixing bowl. Add in the cornbread and reserved oyster liquor. Add in the remaining Tbsp. of garlic and sufficient water to moisten the dressing.
    3. Stir in the green onions. Season with Essence and cold completely. Season the tenderloin with Essence. Spread the dressing proportionately over the tenderloin. Roll the tenderloin up tightly and tie with butcher's twine the secure the filling. Place the tenderloin on a parchment or possibly waxed paper baking sheet. Brush the tenderloin the cane syrup. Place in the oven and roast for about 35 to 40 min for medium. Baste the tenderloin, every 10 min with the remaining cane syrup. Remove from the oven and cold for 5 min before slicing. To serve, spoon the black-eyed peas in the center of each plate. Slice the pork into individual slices and fan around the peas. Garnish with the sweet potato nests.
    4. Yield: 8 to 10 servings

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