Roasted Stuffed Pork Tenderloin with Smothered Black-Eyed Peas

  • Level: Easy
  • Yield: 8 to 10 servings
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Ingredients

1 pound smoked sausage, halved lengthwise and cut 1/4-inch slices, about 4 cups

2 cups chopped yellow onion (1 medium)

Salt

Freshly ground black pepper

4 cloves garlic

4 bay leaves

5 sprigs fresh thyme

3 teaspoons finely chopped parsley

8 cups chicken stock

1 pound black-eyed peas

2 tablespoons minced garlic

6 ounces bacon, chopped

1/2 cup celery

2 dozen shucked oysters, chopped and liquid reserved 

2 dozen shucked oysters, chopped and liquid reserved

Essence, recipe follows

2 cups left-over crumbled cornbread

1 to 1 1/2 cups water

1/4 cup chopped green onions, green part only

4 pound pork tenderloin, trimmed, butterflied and pounded 1/2-inch thick

1 cup pure cane syrup

1 sweet potato, peeled, cut into curls and fried until golden brown

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Essence (Emeril's Creole Seasoning):

Yield: About 2/3 cup
  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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