Roast Stuffed Pork Tenderloin With Smothered Black-Eyed Peas

Recipe Ingredients

1 lb	454g / 16oz	Smoked sausage (Hillshire Farms) - halved lengthwise,
		And cut 1/4" slices - (abt 4 cups)
2 cups	125g / 4.4oz	Chopped yellow onion - (1 med)
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Garlic cloves
4		Bay leaves
5 sections		Fresh thyme
3 teaspoons	15ml	Finely-chopped parsley
8 cups	1896ml	Chicken stock
1 lb	454g / 16oz	Black-eyed peas
2 tablespoons	30ml	Minced garlic
6 oz	170g	Bacon - chopped
1/2 cup	55g / 1.9oz	Chopped celery
2		Shucked oysters - chopped, and
		Liquid reserved
2 cups	125g / 4.4oz	Left-over crumbled cornbread
1 cup	237ml	Water - (to 1 1/2 cups)
1/4 cup	15g / 0.5oz	Chopped green onions, green part only
		Emeril's Essence - as needed
4 lbs	1816g / 64oz	Pork tenderloin, trimmed, butterflied,
		And pounded 1/2" thick
1 cup	328g / 11oz	Steen's 100% Pure Cane Syrup
1		Sweet potato - peeled, cut into
		Curls and fried until golden brown

Recipe Instructions

Preheat the oven to 400 degrees. In a large pot, medium heat, render the sausage for 5 minutes. Stir in the 1 cup of the onions, bay leaves, thyme and parsley. Season with salt and black pepper. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and 1 tablespoon of the garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender.

In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Add the onions and celery. Season with black pepper. Saute for 3 minutes. Add the oysters. Season with Essence. Saute for 1 minute. Remove from the heat and turn into a mixing bowl.

Add the cornbread and reserved oyster liquor. Add the remaining tablespoon of garlic and enough water to moisten the dressing. Stir in the green onions. Season with Essence and cool completely.

Season the tenderloin with Essence. Spread the dressing evenly 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 waxed paper baking sheet. Brush the tenderloin the cane syrup. Place in the oven and roast for about 35 to 40 minutes for medium. Baste the tenderloin, every 10 minutes with the remaining cane syrup. Remove from the oven and cool for 5 minutes 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.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1B84) - from the TV FOOD - NETWORK

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