Roasted Stuffed Pork Tenderloin with Smothered Black-Eyed Peas Recipe

Name: Roasted Stuffed Pork Tenderloin with Smothered Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Freshly ground black pepper; 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; 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

Servings: persons

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
Freshly ground black pepper
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
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

1
["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"

4626

kcal

Calories

407

Fat

Carbs

184

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Stuffed Pork Tenderloin with Smothered Black-Eyed Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Stuffed Pork Tenderloin with Smothered Black-Eyed Peas

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