Preheat the oven to 400 degrees F.
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.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.